Red potatoes, Purple Kale and Spinach with Garlic, Miso and Dill

• 3.5lbs red potatoes (about 5), washed and quartered
• 2 tbsp + 3 tsp salt, divided
• 3 tbsp olive oil
• 4 cloves garlic, sliced
• 2 tbsp white miso
• 4 cups purple kale, de-stemmed and chopped
• 4 cups spinach
• 1/4 cup water
• 1 tbsp apple cider vinegar
• 1/3 cup dry white wine
• 2 tbsp chopped dill

Step 1

Preheat your oven to 400F. Place the quartered potatoes in a large pot of boiling water. Add 2 tbsp of salt. Bring back to a boil and then simmer for 20 minutes until just fork-tender (you want them to hold their shape and not fall apart). Drain, and let cool. Once cool, place on a baking sheet fitted with parchment paper. Drizzle 1 tbsp oil and 1 tsp salt over the potatoes. Roast for 20-30 minutes until crispy to your liking. While the potatoes roast, make the kale/spinach mixture.

Step 2

Add the remaining 2 tbsp olive oil to a pan over medium heat.. Once it shimmers, add the garlic and 1 tsp salt and stir for 2 minutes until it just begins to turn golden (not burnt). Add the miso, and stir for one minute to break it down a bit. Add the kale and spinach, and stir to mix with miso and garlic. Immediately add the water and let steam briefly. Add apple cider vinegar, and stir to combine. Add final 1 tsp of salt. Then add the white wine, and let it boil to cook off the alcohol. Stir to combine. The greens should be softened at this point.

Step 3

Add the dill to the pan, and stir to soften and combine with vegetables. Remove the pan from the heat, and set aside. Remove the potatoes from the oven when ready, and place in serving dish. Add vegetable mixture to the dish, and taste for salt.