Spicy Skillet Potatoes with Greens

Breakfast is supposedly the most important meal of the day. Regardless, I enjoy it day or night. Sundays especially, I crave breakfast foods. A while back I found a recipe in Whole Living Magazine that sounded delicious. After church this weekend I decided it would be a perfect chance to try it out. The original recipe sounded quite plain to me. I spiced it up. 

Teebs version: Spicy Skillet Potatoes with Greens

1 1/2 lb. small yukon gold potatoes, halved

coarse salt & freshly ground black pepper

8 oz. kale (or spinach), stems removed and leaves torn in 2" pieces

2 T. coconut oil (or olive oil) and 1 T. (vegan)butter

3 garlic cloves, crushed and thinly sliced

1/4 of a bell pepper, chopped

1/4 of an onion, chopped

2 scallions, chopped

pinch of red pepper flakes

pinch of curry powder

pinch of paprika

fresh parsley, chopped 

Bring potatoes to a boil in a medium saucepan. Salt water. Cook potatoes about 10 minutes, until almost tender. Drain.

Heat oil and butter in a large pan over medium-high heat. Add garlic, onions and bell pepper and cook until lightly browned and tender. 

Add potatoes and kale (or spinach). Stir in and cook about 5-7 minutes, or until potatoes are crispy. Then add any spices you would like. I used red pepper flakes, curry, sea salt, black pepper and paprika. Be creative and use what you have on hand and just have fun with it. I had fresh parsley in the fridge so I washed it, chopped it up coarsely and sprinkled it on top before serving the potatoes. Serve warm.

These potatoes would go great alongside toast, tofu scramble, or could even be eaten with dinner. You could also put hot sauce on the table for guests to use if needed. My favorite is Sriracha. What kinds do you use?

Blessings,

Chef Teebs