The Magic of Miniatures: Sauteed Kale Sprouts with New Potatoes and Garlic
 
Prep time
Cook time
Total time
 
Kale sprouts are a hybrid of Russian red kale and Brussels sprouts, looser that the sporuts, but more compact than kale. They should not be cooked too long lest they lose they crispiness and color.
Author:
Recipe type: Side Dish
Cuisine: International
Serves: 4
Ingredients
  • 6-7 new potatoes, halved
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 packages kale sprouts, halved
  • ½ cup chicken stock
  • 1 tsp coarse salt
  • ½ tsp freshly ground pepper
Instructions
  1. Place the potatoes in a pot and cover with cold water.
  2. Add the salt and cook until the water boils on high temperature.
  3. Turn the heat down to medium-low, cover the pot and cook for another 10 minutes, until the potatoes are fork tender.
  4. Drain the water.
  5. Heat the oil at medium-low heat and add garlic.
  6. Sautee until it softens a bit, for about 30 seconds.
  7. Add kale sprouts and stir to coat them with the garlicky oil.
  8. After 30-60 seconds, add stock and scrape the bottom of the pan.
  9. When the liquid boils, add the potatoes, salt, and pepper and continue cooking until most of the stock has evaporated, 3-5 minutes.
Recipe by Bibberche at http://bibberche.com/sauteed-kale-sprouts-with-new-potatoes-and-garlic/