Ingredients
2 pounds fingerling potatoes
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup olive oil
1 bunch (8 oz, 9 loosely packed cups) curly kale
1/3 cup raw pine nuts, slivered almonds or nut of choice
Red pepper flakes and flaky salt for serving

Instructions

• Wash and scrub the potatoes and cut into 1/4-inch rounds. Place the potatoes in a large, greased skillet over medium-low heat. Let potatoes saute until crispy and cooked through, about 20 minutes, stirring every 5 minutes. 
• While the potatoes are sauteing, destem the kale and tear it into 1-inch pieces. Then, massage the kale until it just begins to wilt. Place kale in a large serving bowl and set aside. 
• In a small bowl, whisk together lemon zest and juice, dijon mustard, minced garlic and salt. Then, whisk continuously while slowing pouring the olive oil into the mixture. Set aside. 
• Remove the potatoes from the heat and transfer them to the serving bowl on top of the kale. Put the pan back over medium heat and place the nuts in the pan. Heat the nuts, stirring often, until lightly toasted. Sprinkle the nuts over the potatoes and kale. Top the entire mixture with the vinaigrette and eat up!

Recipe and Photo Credit:  The Sustained Kitchen