2 T olive oil (or water saute)
1 lb potatoes, peeled and cut 1/2" cubes
1 tsp salt
1/2 tsp pepper
1 tsp smoked paprika or chipotle powder
1 medium onion, chopped
5 cloves garlic, chopped finely
2 bell peppers, seeded and cut 1/2" slices (2 colours!)
1 bunch (about 7 large leaves) lacinato kale (aka dinosaur, Tuscan) stemmed and chopped into small pieces
about 30 cherry tomatoes, halved (1 1/2 cups)
To Serve:
Salsa and chopped avocado

2 T olive oil (or water saute) 1 lb potatoes, peeled and cut 1/2" cubes 1 tsp salt 1/2 tsp pepper 1 tsp smoked paprika or chipotle powder 1 medium onion, chopped 5 cloves garlic, chopped finely 2 bell peppers, seeded and cut 1/2" slices (2 colours!) 1 bunch (about 7 large leaves) lacinato kale (aka dinosaur, Tuscan) stemmed and chopped into small pieces

In a heavy-bottomed skillet, heat 1 Tbls oil of oil over medium heat. Add the potatoes, salt, pepper and smoked paprika and toss to coat. Cook for about 20 minutes, or until the cubes are golden brown on all sides. Try to keep them in a single layer in the pan and don't move them too frequently. You want a nice golden crust to develop on each side

Transfer the potatoes to a small bowl and set aside. Add the remaining tablespoon oil to the pan and saute the onion over medium heat for 3-5 minutes, or until translucent. add the garlic and bells and continue to cook for another 5 minutes, or until the bells are just tender. Add the kale and cook, stirring frequently, for 3 minutes, or until tender, then return the potatoes to the pan and add the cherry tomatoes. Toss everything together and let the potatoes and tomatoes warm through for a few minutes.

Serve dried with salsa and a scattering of chopped avocado.