PREP TIME: 10 minutes
ACTIVE TIME: 20 minutes
2 teaspoons olive oil
½ medium red onion, diced
2 garlic cloves, minced
3 or 4 red potatoes (about 18 ounces, chopped into ½-inch cubes
8 ounces cremini mushrooms, sliced
1½ teaspoons Old Bay Seasoning
Low-sodium vegetable broth, optional
1 bunch (12 to 16 ounces dino kale (aka lacinato or black kale), stems removed, chopped
Salt and black pepper to taste
1. Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.
2. Add the garlic, potatoes, mushrooms, and Old Bay and cook, stirring occasionally, until the mushrooms and potatoes are tender and the potatoes are golden, 15 to 20 minutes. If sticking occurs, add a splash of vegetable broth and lower the heat.
3. Once the veggies are tender, add the kale and cook until wilted. Add salt and pepper and remove from the heat. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.