Warm Kale and Potatoes

• 3/4 lb. fingerling or small new potatoes
• 1 small onion, coarsely chopped
• 2 Tbs. olive oil, divided
• 2 cloves garlic, minced
• 1 small chile pepper (such as jalapeno), seeded and finely chopped
• 1/2 lb. kale, torn into small pieces
• 2 Tbs. balsamic vinegar
• 1 Tbs. chopped fresh oregano or 1 1/2 tsp. dried
• Salt and freshly ground black pepper to taste

1. Preheat oven to 375 degrees.
2. In medium bowl, toss potatoes and onion with 1 tablespoon olive oil.
3. Spread potato-onion mixture on baking sheet and roast until potatoes are tender, about 30 minutes.
4. When cool enough to handle, cut potatoes into bite-size pieces.
5. In large skillet, heat remaining 1 tablespoon oil over medium heat.
6. Add garlic and chile pepper and cook, stirring often, 30 seconds.
7. Add kale, potatoes and onions.
8. Cover and cook until kale is wilted, 2 to 5 minutes.
9. Add vinegar, oregano, salt and pepper.
10. Toss thoroughly and serve.

fingerling, onion, olive oil, garlic, chile pepper, kale, balsamic vinegar, fresh oregano, salt

Taken from www.vegetariantimes.com/recipe/warm-kale-and-potatoes/ (may not work)