This is a wonderful melding of flavors in one, simple dish. Check out this Rosemary Garlic Potatoes Carrots and Kale recipe:

Rosemary Garlic Potatoes Carrots and Kale

  • 1-2 tablespoons olive oil
  • 1 medium onion, diced
  • 1½ pounds potatoes, quartered
  • 4 medium carrots, chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • juice of ½ a small lemon
  • 1 bunch kale, chopped
  • salt & pepper to taste
  • Optional: Parmesan cheese for topping

  1. Heat olive oil in large skillet over medium-high heat until hot. Add the onion, potatoes, carrots and a generous sprinkling of salt. Cover with lid and cook for 6-12 minutes or until the potatoes and carrots are tender, making sure to toss occasionally throughout the cooking process.
  2. Once potatoes and carrots are tender, add garlic, rosemary, and half the lemon juice and saute for another minute or two, adding more olive oil if necessary.
  3. Add kale and remaining lemon juice, salt and pepper to taste, and toss well. Saute for about one more minute or just until kale is wilted and tender.
  4. If you like, grate Parmesan cheese on top and serve.