So colorful and tasty! This is one easy dinner side dish that goes with almost anything. The potatoes are tasty and flavorful without any dominant flavor. You can use kale or spinach for this recipe, adding a hefty boost of antioxidants and nutrients as well as an appealing color!

INGREDIENTS:

1 1/2 lbs. colored baby potatoes (usually found in a sack)
1-2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
salt and pepper to taste
few leaves of kale or spinach, torn into 2" pieces



INSTRUCTIONS:

Scrub the potatoes with a hard-bristled brush under running water. Cut in half or quarters, depending on the size of the potatoes. Boil until tender but not too soft, about 10 minutes. Drain.

Heat the oil in a skillet large enough to hold the potatoes. Add the onion when the oil is hot. Once the onions are translucent, add the garlic. Cook for 1 minute, stirring well and scraping the sides of the pan. Add the potatoes and stir to combine. Add the kale or spinach leaves and let cook an additional 2-3 minutes until the leaves are wilted.