I tried a new recipe from Martha Stewart last night, and I felt it was worth sharing. Since The salad is a nice change of pace during the late winter when in-season produce is limited. The only real change I made was cutting down the mustard, so if you love mustard, amp it back up. Here's the 411:
1.5 lbs. small potatoes, sliced 1/4 inch thick
1 onion, halved and thinly sliced
1 T. plus 2 t. extra-virgin olive oil
salt and freshly-ground pepper
1/2 t. mustard, or to taste
1 T. finely grated lemon zest
2 T. lemon juice
1 garlic clove, thinly sliced
1 lb. kale, trimmed, cut into large pieces, and rinsed well (I just used 1 bunch of kale...no idea what it weighed.)
Preheat the oven to 450 degrees F. Combine the potatoes, onion slices, 1 T. oil, and 3/4 t. salt on a rimmed baking sheet. Season with pepper, and toss to coat. Spread mixture in a single layer. Roast, stirring potatoes and scraping the bottom of the pan every 10 minutes, flipping halfway through, until potatoes are brown and crisp (35-45 minutes).
Combine mustard, zest, and juice in a bowl. Heat remaining 2 t. oil in a large straight-sided skillet over medium-high heat. Add garlic and cook, stirring constantly, until golden brown (about 2 minutes). Add kale and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture and toss to coat. Cook until heated through. Sprinkle with 1/4 t. salt, and season with pepper. Toss with potatoes.
I served it with a side of Great Northern beans, a warmed baguette, and a glass of red wine.
Martha says the recipe serves 6, but I'd say that's only as a side dish. As a main dish, it serves about 3-4. Here's the per-serving info she gives: 268 calories, 1 g. saturated fat, 6 g unsaturated fat, 0 mg cholesterol, 48 g carbs, 389 mg sodium, 8 g. protein, 7 g fiber.