Seared Fingerling Potatoes in Light Tuscan Cream Sauce


fingerling potatoes
1.5 pound package


olive oil
1 tablespoon


1 shallot


garlic, minced
2 cloves


fresh Italian flat leave parsley, chopped
1 tablespoon


fresh rosemary, chopped
1 tablespoon


kale, thinly chopped
2 cups


chicken stock
1 cup


heavy cream
½ cup


lemon juice, fresh
1 tablespoon


Salt and pepper
to taste



Place potatoes in Zip and Steam Bag for 8 minutes.


Place on counter and let rest.


When cooled, place on cutting bored and cut into 2 inch discs.


In a large preheated sauce pan add olive oil, shallots, garlic, herbs and potatoes.


Sautée until potatoes are golden in color add kale sautée until lightly limp.


Add chicken stock.


Let simmer until it has reduced to about half.


Add heavy cream, lemon juice, and season with salt and pepper.


Let simmer for another 3 minutes and serve.