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.

This crumble recipe is a great base for any bake-able fruits, really. I've used apples, cranberries, strawberries, blueberries, pears, peaches, etc. and they always tasted delicious. If you use tart apples or tart berries like cranberries, you will need to add some sweetener. Otherwise, it's not really necessary but you can add some if you like.  What's great is that you can store the extra crumbs in a ziploc in the freezer and use it whenever you want! If you make an entire 9x13x2 pan, you will use most, if not all, of the crumbs.

CRUMBLE INGREDIENTS

2 cups flour
1/2 cup sugar
1 scoop vanilla sugar
1 tsp baking powder
1 egg
1/2 cup oil

FRUIT MIXTURE

several baking apples, peeled and sliced thinly (I prefer Macintosh and Cortland)
fresh or frozen berries (if frozen, rinse first to remove the frost)
sugar or Splenda, to taste
cinnamon, to taste

INSTRUCTIONS

Preheat the oven to 375 degrees.

Mix the crumble ingredients in a bowl. Press some of the crumbs into the bottom of a baking dish or pan so you have a 1/4" layer.

In another bowl, combine the fruits with sugar or Splenda and cinnamon. If using very juicy fruits (such as ripe peaches, soft strawberries) you may want to add 1/4 tsp corn starch to thicken it while baking.

Layer on top of the pressed in crumbs. Pile the fruit till slightly over-filled because they will shrink while baking. Add more crumbs to cover the entire top of the pan. Cover the pan with foil and bake for approximately 45 minutes (or longer for larger pans). When the fruit is soft (pierce with a knife to check), remove the cover, raise the oven temperature to 400 degrees and continue baking for about 20 minutes until the top is crispy and tanned. Let cool and enjoy.