What you need:

• 1 pound fingerling potatoes
• 1-2 garlic cloves, made into paste
• half a bunch kale, with stems removed
• 2-3 tbsp lemon juice
• 1 tbsp white wine vinegar
• 2 tbsp chopped cornichons, or your favorite pickle
• 1 cup fresh herb of your choice
• 1/4 cup olive oil
• Salt + Pepper

If you’re making the I love Kale Salad recipe use some of your baked kale to make this recipe too!

Preheat oven to 410 F.

Place potatoes in a large pot and cover with cold water with about 1 inch of water above all the spuds. Season generously with salt and bring to a boil. Reduce heat to medium and cook about 15 minutes until tender. Drain and set aside.

Toss kale leaves in a little bit of oil and place on baking sheet in one layer. Bake for 10-15 minutes until crips, but not burnt. (Don’t forget it’s in the oven!)

Make garlic paste. Whisk with the lemon juice, vinegar, and 2 tbsp of oil. Add in pickles and potatoes. Toss to coat. Fold the crispy kale and fresh herb into the salad.

This dish is best prepared the same day you plan to eat it. Store at room temp until ready to serve.