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Paprika sautéed potatoes with kale

We put paprika in almost all our dishes in Hungary. This paprika sautéed potatoes with kale is my healthy version of pan-fried paprika potatoes, which is a popular side dish in my homeland. I made it with pre-cooked (leftover) new potatoes and shredded kale, but sometimes I add spinach, roasted veggies &/or green peas instead or just some chopped herbs. It’s vegan and gluten-free, so it fits in most diets, either as a side-dish or the main.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g new potatoes
  • 1 Tbsp olive oil
  • 1 red onion
  • 1 clove of garlic minced
  • 2 tsp paprika
  • 2 large handfuls of shredded curly kale
  • Salt & pepper

Method
 

  1. Put the potatoes into a pan of water and bring to the boil. Cook for 25 minutes until the potatoes are tender, then drain and cool.
  2. Meanwhile, thinly slice the onion and gently sauté it in the oil until soft. Add the garlic, stir for 30 seconds, then add the paprika and stir again for another 30 seconds. Season with salt and pepper.
  3. Cut the potatoes into 2cm pieces and add to the paprika mixture and gently combine, until all pieces are coated and the potatoes start browning.
  4. Rinse the kale and add to the potatoes. Put the lid on and gently steam until the kale has wilted (about 5 minutes).
  5. Season again to your liking and serve warm.