Side Dish: Rebel Green Potatoes
Anything with the word “rebel” appeals to me so when I was shopping last week, a container of Organic Girl “Rebel Greens” caught my attention. Upon closer look, the container also said ” “not kale. not sorry.” Chuckle, Chuckle.
Someone at Organic Girl has a good sense of humor and has decided to address the elephant in the room: kale, that dark green leafy vegetable known for being a powerhouse of nutrients that also tastes like a dose of bitter. The dilemma is often how to get the greens and enjoy the meal. After all, eating is supposed to be pleasurable and satisfying, right?
The “Rebel Green” container contains 5 ounces of triple washed baby bok choy leaves, greens with a mild taste and tender texture, making them more palatable to consume. With that in mind, below is a simple side dish made primarily with rebel greens, potatoes, onions, and red peppers, that is big on both flavor and nutrition:
Rebel Green Potatoes (makes 4-6 side dishes)
- 1.5 pounds of Baby Dutch Yellow Potatoes or any small potato
- 1 5-ounce container Rebel Greens (baby bok choy leaves)
- 1 large Vidalia onion, chopped
- 1/4 red pepper, chopped
- 1/2 teaspoon turmeric
- 1 tablespoon Bragg Organic Sprinkle
- Salt and Pepper
- Sunflower Oil Spray (Note: the spray is a great alternative to pouring oil to ensure a light cover)
Pour the potatoes onto a parchment paper covered cookie sheet and spray once more. Cover and bake the potatoes for 20 minutes. Remove the cover and roast for 10 more minutes. Remove from the oven and set aside.
Add the turmeric to the onion mixture and stir. Add the container of Rebel Greens. Cover for 1 minute. Remove the cover and toss the greens with the onion mixture. Turn off the heat. The greens should just be wilted.