Potato, Kale, and Fennel Hash
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3 tablespoons canola oil
- 3/4 pound potatoes, cut into 1/2-inch pieces
- 1 large bulb fennel, chopped
- kosher salt and black pepper
- 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
- hot sauce, for serving
Directions
- Heat the oil in a large skillet over medium heat. Add the potatoes and fennel, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
- Add the kale and cook, tossing occasionally, until wilted, 8 to 10 minutes more. Serve with the hot sauce.
Nutritional Information
- Per Serving
- Calories 261
- Fat 12g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 468mg
- Protein 8g
- Carbohydrate 36g
- Sugar 1g
- Fiber 7g
- Iron 4mg
- Calcium 265mg
What does this mean? See
Nutrition 101
.
Quick Tip
Turn this side dish into a meal: Fry 4 eggs in a large nonstick skillet and serve on top of the hash.
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