1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
hot sauce, for serving
Sat fat 1g
How to Make It
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.