Potatoes with Kale and Nigella

 Ingredients:

baby potatoes
2 teaspoons grapeseed oil
salt, to taste
1 shallot, minced
black pepper, to taste
1 teaspoon nigella seeds
black kale, stemmed and chopped
2 chives, chopped (optional)

Toss the potatoes in oil and season with salt. Bake until they are tender and golden.

Cook the shallot in some oil, and add the kale and nigella seeds. Cook until kale is tender. 

Toss the kale mixture with the potatoes and chives. Serve hot.