A splash of apple-cider vinegar to finish makes this hash light and bright — and keeps it from tasting too earthy.
| ||3 || Tbsp. olive oil, divided |
| ||1 || garlic clove, minced |
| ||½ || bunch curly kale, stems removed, leaves very thinly sliced |
| ||4 || medium red potatoes, diced into ½-inch pieces |
| ||1 || tsp. apple-cider vinegar |
| ||~ || Salt and pepper |
- Warm 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the kale and sauté, stirring occasionally, until wilted and tender, about 5 minutes. (If the pan gets too dry, add a splash of water.) Transfer the kale to a bowl and set aside.
- Add the remaining olive oil to the skillet. Add the potatoes in a single layer and cook, stirring occasionally, for 12 to 15 minutes, or until lightly browned and fork-tender. Stir in the kale and cook until warmed through, 1 to 2 minutes, then stir in the vinegar. Serve hot, straight from the skillet if you like.