Sauteed Potatoes With Black Kale and Nigella

Nigella seeds, also known as black cumin or kalonji, have been used in traditional medicine for centuries due to their potential health benefits.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Sauteed Potatoes With Black Kale and Nigella

Cooking Method: Sautéing Cuisine: International Courses: Lunch, Main Dish, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 2 cup Black Kale
• 1 teaspoon Nigella Seeds
• 2 tablespoon Olive Oil
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Peel and cut the potatoes into bite-sized cubes.
2. Rinse the black kale and remove the tough stems. Tear the leaves into smaller pieces.
3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
4. Add the potatoes to the skillet and cook until they turn golden brown and crispy.
5. Add the black kale and nigella seeds to the skillet. Sauté for a few minutes until the kale wilts.
6. Season with salt and black pepper to taste.
7. Remove from heat and let it rest for 5 minutes before serving.
8. Serve hot as a main dish or side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 2g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.