Makes: 4 servings

INGREDIENTS:

● 2 bunches dinosaur kale or sautéing greens of choice, stems removed rough chopped
● 1# fingerling potatoes
● 2 shallots
● 1 tbsp garlic minced or garlic confit
● Red pepper flakes (optional)
● ½ lemon zested and juiced
● Salt and pepper
● Olive oil or grapeseed oil (bacon or duck fat works well here too)

DIRECTIONS:

Preheat oven to 375°F convection or 400°F roast/bake. Cut fingerlings into halves and toss with oil or fat of choice. Spread on parchment lined baking sheet and season with salt. Roast for 20-30 minutes or until golden brown.
Start greens when potatoes are about 5-10 minutes from being done. Heat sauté pan or cast iron with tbsp of oil or fat of choice, over medium. Add shallot and saute for 1-2 minutes. Add garlic. Saute another minute. Add greens and saute until wilted and no moisture remains. Add lemon juice into pan, stirring. Add salt and pepper as needed. Toss with warm potatoes and lemon zest. Top with red pepper flakes if desired.