Gluten-Free Mushroom Kale Potatoes-7
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Roasted Potato Mushrooms And Kale Recipe

Red potatoes are roasted, then mushrooms and kale are sauteed with honey.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people
Calories 280kcal
Author Jen @ feedingglutenfree.com

Ingredients

for potatoes:

  • 6 medium red potatoes (good sized ones) cut into eighths
  • 2 tablespoons olive oil for coating
  • hefty pinch of Kosher salt about a teaspoon
  • pinch of freshly ground peppercorn about 1/2 teaspoon

for mushroom kale topping:

  • 8 ounces large baby bella mushrooms washed off, sliced lengthwise(you can cut the very tip of the stems off)
  • 1 tablespoon butter
  • 2 tablespoons good olive oil
  • small pinch of salt and pepper to taste
  • 2 cups packed baby kale leaves stems on or removed. I prefer on.
  • 1/4 cup homemade 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.
  • 1 tablespoons pure honey you can add a bit more for preference
  • fresh crumbled goat cheese Vermont Creamery log is labeled gluten-free

Instructions

  • 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. 
  • Serve while hot.