31 Jul Warm Kale Potato Dill Salad
Clean and quarter 2 lbs small yellow potatoes. Steam or boil potatoes until fork tender. Drain and cut in bite size pieces and keep covered.
Saute 1 medium diced onion in 1 Tbsp. olive oil until soft. Add 1or 2 cloves minced garlic and 1 bunch Kale cut in bite size pieces and cook about 5 minutes until kale is tender (cover the pan to help kale wilt).Combine 2 Tbsp vinegar ( I used Sandi’s tarragon vinegar but white vinegar is fine), 2 Tbsp lemon juice, 6 Tbsp. olive oil and 3 or 4 Tbsp. fresh chopped dill. Combine warm potatoes and kale onion, garlic combination. Add dressing. Salt and pepper to taste. Serve warm or at room temperature.
From Asparagus to Zucchini MACSAC pg. 95