Kale Pesto Detox

Looking for a feel-good recipe? Then this recipe is for you!

I LOVEEE this dish! I seriously could not eat enough of it, I honestly could opt out of the potatoes and eat everything else but if your feeding someone else who needs a little more to help fill them up then keep them. (aka my husband) LOL If I fed this to him without the potatoes he would probably need a snack an hour later haha, but good either way!

You can also opt out of the goat cheese, I just tried it this time because we had leftover and it was delish with it.

Recipe Below:

Servings: 2

Time cook: 40 minutes

Ingredients

• 1 bunch of kale, chopped

• 1/2 white onion, chopped

• 2 cloves of garlic, chopped

• 1 can of chick peas, washed and drained

• 2 Potatoes, any kind you like I used golden but have also used purple potatoes

• 1 yellow squash and 1 zucchini squash

• 1 jar of pesto or homemade

• A squeeze of one lemon

• Olive oil to coat pan

• Fresh rosemary to garnish

• Red pepper flake

• 1 tablespoon of Garlic and herb goat cheese (optional)

• Parmesan cheese to garnish (optional)

Directions: Dice up your potatoes and rinse and soak in water for 20 minutes, set aside. While they are soaking chop all the ingredients needed. 

Preheat the oven to 375° F. Once the potatoes are soaked dry off and put on a cooking sheet. Coat them with 2 tablespoons of the pesto sauce, toss and bake for about 15 minutes. While this is cooking in your sautée pan add olive oil, onions, and garlic. Cook till onions are translucent then add the chick peas, squashes, and 3/4 of the pesto sauce. Cook till chick peas soften and squash, then add the kale.

Once kale is wilted add the goat cheese and potatoes, toss then add in the potatoes and squeeze of lemon. Garnish with red pepper flake and Parmesan. Enjoy!!