Kale and Yukon Gold Potatoes with Parmesan Cheese

Got leftover turkey? How about ham?

We have both in our house. Since most of the stuffing and veggies were packed up and sent home with family, I found it necessary to create a side dish from the dregs in the vegetable bin to turn my leftovers into dinner.

Kale and Potatoes with Parmesan Cheese

Kale and Potatoes with Parmesan Cheese

Fortunately, a few weeks ago when I was working on my list of side dish recipes for the holidays, I stumbled upon this winning combination of emerald green kale and waxy Yukon Gold potatoes.

Yukon Gold Potatoes

Yukon Gold Potatoes

I’m not a fan of russet potatoes. I don’t care for the texture, unless I’m baking them to stuff with ham and broccoli (which is what’s going to happen to the leftover ham along with split pea soup).

My potato recipes typically include Yukon Gold or red potatoes. I like their waxy texture and contrasting colors.

Potatoes and Kale

Potatoes and Kale

After all the holiday fuss, this oh-so-not-fussy side dish with garlic, onion and a squeeze of lemon juice was a refreshing choice after the heavier holiday sides we consumed yesterday.

Potatoes and Kale with Parmesan Cheese

Potatoes and Kale with Parmesan Cheese with Baked Cod

I hope you enjoyed your Thanksgiving holiday with family and friends. Below is my favorite picture from our gathering.

These are the Rimkus men of the family, including the littlest Rimkus men. They’re quite a group. I think I’ll keep them.

Rimkus Family

If you celebrated Thanksgiving, I hope your holiday was filled with family and fun too!

Have a wonderful weekend everyone. I’ll see you back here on Monday with another healthy recipe to share.

~ Kristi

Kale and Potatoes with Parmesan Cheese
Shake It Up! If kale isn't your thing, spinach would work just as well. Just don't saute it quite as long. Spinach wilts more quickly over heat than kale.
  • 2 medium potatoes, cubed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 6 cups kale, chopped and packed
  • 1 cup green onion, sliced
  • 1 sqeeze lemon juice
  • ½ cup Parmesan cheese, shredded
  1. Steam potatoes until just tender.
  2. Heat a large non-stick skillet over medium heat with olive oil. Add potatoes and cook 3 - 4 minutes to brown, then add kale, green onion and garlic.
  3. Stir fry for 3 - 5 minutes to wilt kale, then add a splash of lemon juice and salt and pepper to taste.
  4. Sprinkle with Parmesan cheese and serve.
Food energy: 208kcal
Weight Watchers PointsPlus 6
Saturated fatty acids: 2.35g
Monounsaturated fatty acids: 3.40g
Polyunsaturated fatty acids: 0.85g
Total fat: 6.59g
Calories from fat: 59
Cholesterol: 7mg
Carbohydrate, by difference: 30.49g
Total dietary fiber: 4.54g
Protein: 9.71g
Total lipid (fat): 7.05g
Water: 208.02g
Ash: 3.60g
Total sugars: 2.36g
Calcium: 292mg
Iron: 3.00mg
Magnesium: 68mg
Phosphorus: 206mg
Potassium: 1030mg
Sodium: 235mg
Nutrition Information
Serving size: 4

Donation Opportunity to Support the Victims of Typhoon Haiyan
Thanks to this devastating tornado, an intense need for food, water, shelter, medical attention, and psychological care is needed and we can help.This year the Rimkus family is forgoing our usual gift craziness, and focusing on helping the Red Cross serve the Philippines. We’d like to invite YOU, our friends, coworkers and communities to join us! Donate whatever you can, invite others to give, or pray if you are a person of faith. All of it matters and together we can help the Red Cross work in The Philippines.Thank you! ~ Mother Rimmy and Family

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