Red potatoes are roasted, then mushrooms and kale are sauteed with honey.
Course Main Course
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Jen @ feedingglutenfree.com
6mediumred potatoes (good sized ones)cut into eighths
2tablespoonsolive oilfor coating
hefty pinch of Kosher saltabout a teaspoon
pinch of freshly ground peppercornabout 1/2 teaspoon
for mushroom kale topping:
8ounceslarge baby bella mushroomswashed off, sliced lengthwise(you can cut the very tip of the stems off)
2tablespoonsgood olive oil
small pinch of salt and pepper to taste
2cupspacked baby kale leavesstems on or removed. I prefer on.
1/4cuphomemade bone broth (I make in crockpot using rotisserie chicken bones and water for 8+ hours on low/medium low)any chicken stock will do, but homemade bone broth is best.
1tablespoonspure honeyyou can add a bit more for preference
fresh crumbled goat cheeseVermont Creamery log is labeled gluten-free
For Potatoes: Preheat oven to 400 degrees.
Be sure the potatoes are cut into eighths or smaller wedges. You don't want the pieces too big.
In a mixing bowl, add potatoes, olive oil, salt and pepper. Give it all a big mix.
On a sided baking sheet, line potatoes evenly and not touching.
Roast for approximately 45 minutes, or until the outer edges and skin turn a golden brown.
For Mushroom Kale Sauce: Halfway through the potatoes roasting, heat a large saucepan with olive oil and butter to medium low or medium. I really prefer using Calphalon when sauteeing mushrooms.
Sautee sliced mushrooms for approximately 15 to 20 minutes, or until they have browned and look very shiny. They will decrease in size, as well as have a wonderful flavor.
Add kale leaves, broth, small pinch of salt and pepper, and honey. Mix well and continue to sautee for about 3 to five minutes, or until the kale is wilted but still a beautiful green. It will go down in size tremendously, so just be patient.
When potatoes are finished, plate them while hot.
Top potatoes with mushroom kale mixture, then crumble a bunch of goat cheese on top.