Garlicky Roasted Potato Salad with Wilted Kale and Tahini Dressing
Garlicky Roasted Potato Salad with Wilted Kale and Tahini Dressing Preheat oven to 400°F.
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Ingredients
- 4-6 slices bacon (optional)
- 2 lb. Yukon Gold potatoes, cut into big bite-sized pieces
- canola or olive oil
- 4 garlic cloves (3 thinly sliced)
- 1/3 cup grated Parmigiano-Reggiano
- 1/4 cup tahini
- 2 Tbsp. water
- 3 Tbsp. lemon juice
- 1/4 tsp. salt
- 1/2-3/4 lb. kale, stems and center ribs discarded and leaves very thinly sliced crosswise
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