The Kale Tomato Potato! It's a new kind of potato!

   You've heard it before. Kale is a super food. Tomatoes have anti-oxidants. And potatoes, well they have great benefits too but usually are served up as a side order with steak. Either way, this dish is super pleasing for your buds (Taste buds that is) and healthy to boot! It's a great cooler weather dish that is interchangeable depending on what you have in your fridge. No lie, I've made it twice this week already. But you can ease it into your meal rotation on a less regular basis than I have and still reap the benefits!

   My normal recipe for this dish includes cheese, tomatoes, onions, kale, and roasted potatoes. But lately I've been spicing it up with green tomatoes, broccoli rabe, crushed red pepper- you name it . I'm in my cooking prime right now, even trying fun new recipes for my son to eat! I love that he will eat whatever I give him. It's so simple though, don't give your baby crap and he won't want bad foods! But that starts with what you eat during pregnancy ladies, just remember that! Build that fresh, natural palette from the beginning! Anddd focus. Ok, enough lecture. Just try this recipe for yourself!

Recipe:

4 Organic Russet Potatoes, cubed
3 medium Organic Tomatoes, diced
1 small Vidalia onion
1 cup frozen Kale (1 bunch fresh, chopped)
3 Tablespoons Unrefined Organic Coconut Oil
1 Tablespoon Paprika
1/4 cup shredded Pecorino Romano
Salt and Pepper to taste (although salt not necessary when using cheese)

Directions:

Pre-heat Oven to 425 degrees. Wash and cube potatoes. Toss in a bowl with 2 Tablespoons coconut oil and paprika. Place on non-stick cookie sheet and cook for 15 minutes in oven or till soft. Once soft, set oven to heat on broiler high for several minutes until crispy. While the potatoes are cooking, in a saute pan combine 1 Tablespoon coconut oil, onion, and tomatoes until soft. Add Kale and saute for a few minutes. Toss Kale mixture with roasted potatoes and top with cheese.