Kale, Potato and Black Olive Bake

by Sarah Laing

Ingredients

1/4 cup olive oil
3 cloves garlic
1 tsp hot spanish paprika
1 tsp sumac
5 medium potatoes, cut into chunks
2 lemons, quartered
A bunch of kale, stems removed, chopped into strips
A handful of black olives
Preserved lemon, centre removed, skin finely chopped (optional)
Fresh coriander
Salt and pepper to taste

Directions

Pre-heat the oven to 200 degrees. Put all the ingredients into a roasting tray except the olives, fresh coriander and preserved lemon. Toss in the olive oil and season with salt and pepper. Check after 20 minutes, and throw the olives into the mix. Put back into the oven for another 20 minutes. Remove, toss with fresh coriander and preserved lemon.

You guys are doing a great job! We just love our weekly delivery of delicious produce. The best part is opening the box with our daughter and exploring all the different fruits and vegies together.Thank you!

— Rebecca

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.