Sweet Onion and Potato Medley Skillet

It’s is getting close to that time of year when you start making preparations for those closing out the year recipes. You know the ones, right? Thanksgiving and Christmas are just around the corner and I know you’ve been wanting to add some new sides to those big dinner tables heavy laden with the classic dishes. But here’s to something new. For the last several years I swore a solemn vow. I vowed to try at least two new side dishes every Thanksgiving and Christmas. This year one of those new side dishes includes the Sweet Onion and Potato Medley Skillet.

This mix speaks deliciousness and goes wonderfully with those old mainstays we’re all sure to set upon countless holiday dinner tables from coast to coast.

Below, you will find what you’ll need to have on hand to pull this one together. Enjoy.

Sweet Onion and Potato Medley Skillet

Ingredients:

• 2 cups sweet potatoes
• 2 cups Yukon Gold potatoes
• 2 1/2 cups Tuscan Kale, chopped
• 1 cup sweet onions
• 3 cloves of garlic
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons of sweet cream butter
• smoked sea salt, to taste
• fresh cracked black pepper, to taste

Directions:

1. Preheat oven to 350 degrees.
2. Peel and cut potatoes into cubes, set aside.
3. Peel and dice onion, set aside.
4. Chop kale and set aside.
5. Mince garlic and set aside
6. In a large cast iron skillet over medium heat, add 1 tablespoon of olive oil and sauté diced onions until they’re translucent. Put into a bowl and set aside
7. Add 1 tablespoon of olive oil, when skillet is hot pan fry the kale. After 3 minutes remove kale and place in a bowl, set aside.
8. Add remaining 2 tablespoons of EVOO to skillet and brown potatoes. Add a pinch or two of smoked sea salt and cracked black pepper. Toss potatoes a few times to evenly brown.
9. Toss kale, onions, and garlic into potatoes and bake until the tines of a fork can easily pierce potatoes.
10. Remove from oven and serve.

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Sweet Potato, Yukon Gold, Kale and Sweet Onions Mix

Course Side Dish

Servings 8 - 10 servings

Author D Durand

Ingredients

• ▢ Ingredients:
• ▢ 2 cups sweet potatoes
• ▢ 2 cups Yukon Gold potatoes
• ▢ 2 1/2 cups Tuscan Kale chopped
• ▢ 1 cup sweet onions
• ▢ 3 cloves of garlic
• ▢ 4 tablespoons extra virgin olive oil divided
• ▢ 2 tablespoons of sweet cream butter
• ▢ smoked sea salt to taste
• ▢ fresh cracked black pepper to taste

Instructions

• Directions:
• Preheat oven to 350 degrees
• Peel and cut potatoes into cubes, set aside.
• Peel and dice onion, set aside.
• Chopped kale and set aside.
• Mince garlic, set aside
• In a large cast iron skillet over medium heat, add 1 tablespoon of olive oil and sauteed diced onions until they're translucent, put into a bowl and set aside
• Add 1 tablespoon of olive oil, when skillet is hot pan fry the kale. After 3 minutes remove kale and place in a bowl , set aside.
• Add remaining 2 tablespoons of evoo to skillet and brown potatoes, add a pinch or two of smoked sea salt and cracked black pepper. Toss potatoes a few times to evenly brown. Toss in kale, onions and garlic into potatoes and bale until the tines of a fork can easily pierce potatoes.
• Remove from oven and serve.

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