Ingredients

1 lb baby potatoes sliced in half
15 oz. cremini mushrooms thinly sliced
1 medium shallot thinly sliced
2 cloves garlic thinly sliced
1.5 cups white wine
3 Tbs unsalted butter
leaves from 10 sprigs of fresh thyme
2 cups roughly chopped kale
2 Tbs tomato achaarGoat cheese  (small log to loosely crumble over top)
Extra virgin olive oil
Salt and pepper to taste

How to make it

• Pre-heat oven to 375 degrees and prep ingredients.

• Toss potatoes in an oven-proof skillet with a Tbs or two of olive oil and season with salt and pepper.

• Place potatoes in oven to roast for 15 minutes.

• While potatoes are roasting, add 2 Tbs of olive oil to a separate skillet over medium-high heat and add mushrooms and season with salt and pepper. Saute until slightly caramelized.

• Deglaze with a little white wine and add shallots,garlic, and thyme and cook for a few minutes until shallots and garlic soften.

• Add 1.5 cups white wine plus 3 Tbs butter and let simmer over medium-high heat for a few minutes until liquid evaporates a bit. Taste and season with salt if needed.

• Turn down to medium heat, stir in achaar, add kale and cover for a minute so it softens, then remove from heat.

• Remove potatoes from the oven and pour mushrooms, kale, and liquid into the skillet with the potatoes.

• Increase temperature to 400 degrees, place back in the oven and cook for another 15 minutes or until potatoes are tender.

• Remove and top with goat cheese, then place back in the oven and cook for 5 more minutes.