This recipe was found in the book titled “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”-third edition. It is published by the Madison Area Community Supported Agriculture Coalition, and was shared by Jenny Bonde and Rink DaVee, of Shooting Star Farm.
2 pounds small new potatoes, lightly scrubbed
7 tablespoons olive oil, divided
1 medium onion (yellow, sweet, or white) diced
1 bunch kale, large stems removed, leaves chopped into 1-inch pieces
1 clove garlic, minced
2 tablespoons white vinegar
2 tablespoons lemon juice
1/4-1/2 teaspoon tarragon, divided
Salt and pepper to taste
1. Steam or boil potatoes until fork-tender.
2. Drain, cut into large bite-size pieces, place in large bowl, and cover to keep warm.
3. Meanwhile, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add onions, saute until translucent.
4. Add kale and garlic; cook until kale is tender, about 5 minutes more ( you can cover pan to help wilt kale).
5. Combine vinegar, lemon juice, 1/4 teaspoon dried tarragon, remaining 6 tablespoons olive oil, and salt and pepper.
6. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.)
7. Add more salt, pepper, or tarragon if necessary.
8. Serve warm or at room temperature.