I’m a meat and potatoes kind of gal. I don’t want a salad for dinner after a busy day…Where’s the beef? This recipe was so much fun to prepare. Everything but the potatoes (which was local) came from our backyard farm. It feels so good to go outside and find things ready to harvest and think “what can I make with that”? We paired these potatoes with a grass-fed steak and it was delish. Here is the recipe:
Garden Potatoes with Thyme
2 Potatoes (washed and cut)
1 Small zucchini (washed and cut)
4 Leaves of Kale (washed, stemmed, chopped)
3 Sprigs of thyme
Directions: Drizzle olive oil in cast iron skillet. Add potatoes, salt, and garlic. Cover turning heat down. Let them brown and cook until fork tender. Add kale and zucchini stirring occasionally. When it’s finished, take the leaves off of the thyme and add to the dish. Stir and serve with your favorite protein.
This dish was approved by my picky eater. I gotta say, I was pretty shock. I thought for sure she wouldn’t eat it, but she loved it!!