Tomato Potatoes and Garlicky Kale

Tomato Potatoes and Garlicky Kale 

• 2 medium sized potatoes
• 3/4 cup tomato sauce
• 2 cloves garlic
• 1 small onion
• 2-3 tablespoons olive oil
• 1 small (frozen) package of kale
• salt and pepper to taste
• 1 teaspoon red pepper flakes

While I like many greens, I don't think I eat enough of them.  Kale to the rescue for this dish!  I paired the kale with the potatoes because I'm part-Irish and everything goes better with potatoes.  You'll need two medium-sized pans in order to make each side dish separately.  Start them at the same time though because it won't take too long for each to cook up.  First, let's start with the potatoes.  Heat some olive oil and minced garlic in the pan.  Chop the potatoes into bite-sized pieces (if you want to peel the potatoes, go ahead, but it doesn't really matter).  Add the potatoes to the pan, saute for a few minutes, then add the tomato sauce.  Add the red pepper flakes and salt and pepper.  Continue to saute until the potatoes are soft.

The kale is easy to cook up.  As a side note, kale is extremely good for you, so eating it will make your body happy.  Start by heating up the olive oil in a pan, mincing some more garlic to toss in there (I love garlic, OK?), and chopping up the onion to add to the pan as well.  Once the onion is soft and slightly translucent, add the frozen kale to the pan and begin to saute.  Add some salt, pepper, and red pepper flakes if you'd like.  Once the kale is fully-cooked through and hot, it's ready to go!  Grab yourself a plate, spoon some potatoes on there, sit that kale right next to it, grab a fork, and eat!  Go back for seconds!

P.S. --Fresh, raw kale would be the best option to use of course, but if you don't have it, frozen kale will work just as well.

Tiny Potatoes, Tomatoes, and Asparagus...Oh My!

Sauteed Asparagus Spears

• asparagus spears (raw or frozen)
• 2 garlic cloves
• 2 tablespoons olive oil
• salt and pepper to taste

Asparagus is awesome.  My preferred way of cooking and eating it is grilled, but I don't have a grill (alas), so a quick sauté on the stove is what I went with.  All you need to do is mince the garlic and add it to the olive oil in a medium-sized pan.  Once the oil is hot, drop in your asparagus spears and sauté away.  Don't overcook it though; you don't want it to be weak and sad asparagus.  Make sure the color is a nice green when you're done.  When it's cooked too long, it loses its color as well as its nutrients.  Also,  it should still have some crispness to it.  

I paired up the asparagus with some adorable tiny potatoes I bought at Trader Joes, mixed them up with some tomatoes, and I came up with this pretty tasty side dish.

Tiny Potatoes and Tomatoes in Olive Oil

• 1 small bag of teeny tiny potatoes
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon Italian seasoning
• salt and pepper to taste

While shopping at Trader Joes, I came across a bag of these adorable, tiny potatoes.  I had to have them right away!  I love potatoes (hello, I'm Irish), but I had no clue what to do with ones this small.  I decided a good way to eat them would be with some cherry tomatoes.  This was a good, delicious decision.  Just mince the garlic, adding it in a pan with some olive oil.  Sprinkle in some salt and pepper. Next, add the potatoes and cook until tender.  I overcooked these a bit.  Oops.  (Don't talk on the phone and cook at the same time to avoid doing this).   While the potatoes are cooking in the pan, cut the tomatoes into halves and set aside. Once the potatoes are tender, turn off the heat and add the cut tomatoes.  Toss together with the Italian seasonings and serve.  As a side note, I have a strong feeling this side dish would be quite decent cold too.  If I didn't eat the whole darn thing, I would have put some in the refrigerator to chill.  Another time.