Red Potatoes and Greens

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I’m a little excited about last night’s super simple side dish:

6 red potatoes and 1/2 onion chopped and sautéed in safflower oil with sea salt and garlic. When they become tender, add chopped greens such as kale or spinach (I used the greens from my beets- so good), an extra dash of salt, and cook a few minutes longer. So easy, and so delicious!  I love red potatoes because no peeling necessary and they don’t take long to sauté.  And remember, you don’t have to make it complicated… just cook to taste (I really don’t like to measure), and use what you have!

All Moodiness,

Tawny

potatoes