Herb Roasted Potatoes

Preheat oven to 400 degrees.
Halve or quarter small potatoes. 
Boil in salted water until the tip of a knife goes easily through the other part but the centers are still crisp, about 10 minutes. 
Drain the partially boiled potatoes well, then toss with olive oil, and seasoning. 
If you’d like, add fresh herbs. 
Place the potatoes in a casserole dish wide enough to hold them in a single layer, and roast, uncovered, for 20-30 minutes or until they are golden brown and crisp. 

I was talking with a customer the other day (!) about what she does with kale and she reminded me of
The Art of Braising.
Season the main ingredient --HOW ABOUT KALE OR THINLY SLICED POTATOES AND CARROTS-- with salt and pepper.
Heat a few tablespoons of oil and/or butter over the stovetop in a heavy pan or whatever fry pan you have handy.
Saute the main ingredient of choice on medium-high heat until the potatoes brown or the kale wilts.
Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.
Cover and reduce the heat to a low simmer.  Check after a few minutes to see if the liquid has been absorbed and everything is tender.

Braised Vegetables – Apparently the science of braising is the same as meat except that instead of breaking down muscle fiber, “the moist heat breaks down the vegetable's cellulose and expands its starches. The fibers soften giving the vegetables an incredible texture and flavor depending on the cooking liquid you are using.”  -www.reluctantgourmet.com    This technique is not as useful with chard.  Better for kale because there is more tough fibrous stuff to break down.   If not this week, you will all have plenty of chances to braise kale.