Potatoes with Kale, Garlic, Olive Oil, and Chile Pepper/ Patate con ravizzone, aglio e peperoncino

This delicious side dish is a nutritional powerhouse! Potatoes contain antioxidants and phytochemicals that strengthen the immune system, lower inflammation, and prevent tumor growth. According to webmd.com, “One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K.”

4 medium Yukon gold potatoes,
chopped into bite-size pieces
4 tablespoons (60 ml) extra-virgin
olive oil, divided
4 cloves garlic, finely chopped
Crushed red chile pepper
Unrefined sea salt or salt
Freshly ground pepper to taste
½ pound (225 g) fresh kale, rinsed
with stems and tough ribs discarded,
then roughly chopped
Yield: 4 servings

Preheat the oven to 450°F (230°C).
Place the potatoes on a baking sheet and combine them with
2 tablespoons (30 ml) of oil, garlic, crushed red chile pepper, salt,
and pepper, and bake for 15 to 20 minutes, until golden and soft.
In a large bowl, toss the kale with the remaining 2 tablespoons (30 ml)
of oil along with salt and pepper to taste. When the potatoes have roasted,
remove from the oven and scatter the kale on top of them. Return to the
oven and roast for another 10 minutes, or until kale is crisp. Serve hot.

Mediterranean Tradition
Kale is one of the few vegetables that grows well in cooler
temperatures. It can be sautéed, added into soups and pasta dishes,
eaten raw in salad, or baked. Choose kale that has strong, deeply
colored leaves with thick stems. Fresh kale can be wrapped in paper
towels and stored, unwashed, in airtight zippered plastic bags for up
to five days in the refrigerator.