Potato, Kale, and White Bean Hash

2 1/2 cups sliced red potatoes
1 large bunch kale, cut into bite-sized pieces
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
pinch red pepper flakes
1 t. dried oregano
1 15 oz. can cannelini beans, rinsed and drained
1/2 c. shredded sharp cheddar
2-3 T. sour cream
salt and pepper to taste

Saute potatoes in approximately 2 T. of olive oil over high heat.  After 5-6 minutes (or as long as it takes you to chop them), add the onion, bell pepper, and garlic.  After 5-6 minutes (or as long as it takes to wash and chop it), add the kale, cannelini beans, 1 tsp. salt, red pepper flakes, and oregano.  Turn heat down to medium, cover, and cook until veggies are softened to your liking.  Turn heat to low, add cheese and sour cream, and salt and pepper to taste.

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