Seasonal Recipe: Kale and Potato Tarragon Salad

Kale is amazing in that it’s bountiful from late spring all the way up until frost!  Keep snapping off the larger leaves on the outside of the plant, and you will enjoy a constant harvest all season long.  It’s also time for new potatoes to be harvested from the soil!  Make sure to be careful with their delicate, thin skin.  Here is a wonderful recipe to enjoy both of these seasonal items 🙂

1Harvesting Kale at the Youth Farm in 2012

Kale and Potato Tarragon Salad

Serves 6

2lbs small yellow potatoes, scrubbed
7 tb olive oil, divided
1 medium onion, diced
1 bunch lacinato kale, large stems removed, leaves chopped into 1-inch pieces
1 clove of garlic, minced
2 tb white vinegar
2 tb lemon juice
1/4- 1/2 tsp tarragon, divided
salt and pepper to taste

1. Steam or boil potatoes until fork-tender. Drain, cut into large, bite-size pieces. Place in a large bowl and cover to keep warm.

2. Meanwhile, heat 1 tb olive oil in large skillet over medium heat. Add onions; sauté until translucent.

3. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale).

4. Combine vinegar, lemon juice, 1/4 tsp dried tarragon, remaining 6 tb olive oil, salt and pepper.

5. Add kale mixture to potatoes and pour dressing over everything. Note: It’s important to toss the dressing while the mixture is hot to soak in the flavors.

6. Add more salt, pepper, tarragon if necessary.

Serve warm or at room temperature. Enjoy!

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