Instructions: 4 SERVINGS DAIRY-FREE

This makes a simple but wonderfully flavorful main dish. Yukon gold potatoes add an almost buttery taste-if you cant find them, use two russet potatoes instead.

Bring large pot of lightly salted water to a boil. Meanwhile, strip kale leaves from thick stems; discard stems. Rinse leaves well, then tear or cut them into 2-inch pieces. Add kale to boiling water and cook just until render, 8 to 10 minutes. Drain well. Coarsely chop kale, place in large bowl and set aside. In large nonstick skillet, heat 2 teaspoons oil over medium heat. Add both bell peppers and cook, stirring often, until softened, 5 to 8 minutes.

Transfer to plate and set aside.

In same skillet, heat 1 teaspoon oil over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add onion mixture to kale. Season lightly with salt and toss to combine. In same skillet, heat remaining 2 teaspoons oil over medium heat. Arrange potato slices in concentric circle over bottom of skillet, overlapping slightly. Sprinkle lightly with salt and pepper. Spoon kale mixture over potatoes, spreading evenly, then top with bell peppers. Sprinkle with salt and pepper. Cover and cook until potatoes are browned and crusty on bottom and tender in center, shaking pan from time to time to prevent sticking, 35 to 40 minutes.

To serve, carefully loosen potatoes with spatula, then cut into wedges. PER

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