Salsa Verde Bean Corn Pan

Ingredients

• 1.5 Pound red potatoes - 1 1/2 pounds (680 g), cut into 3/4-inch pieces, Cut into 3/4-inch pieces; metric equivalent 680 g provided.
• 2 Can canned Great Northern beans - 2 cans (15 ounces each), rinsed and drained, rinsed and drained
• 2 Cup frozen corn kernels - 2 cups (300 g), Metric equivalent 300 g provided.
• 5 Ounce baby kale - 5 ounces (142 g), Metric equivalent 142 g provided.
• 1 Cup salsa verde - 1 cup (240 ml), divided, Divided: 2/3 cup for the initial roast and 1/3 cup added with the kale; metric equivalent 240 ml provided.
• 2 Tablespoon extra-virgin olive oil - 2 tablespoons (30 ml), Metric equivalent 30 ml provided.
• 1 Teaspoon ground cumin - 1 teaspoon
• 0.5 Teaspoon smoked paprika - 1/2 teaspoon
• 0.75 Teaspoon kosher salt - 3/4 teaspoon
• 1 Each lime - 1 medium, cut into wedges, Cut into wedges for squeezing over the finished pan.

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F (220°C)*. *Cut the red potatoes*, rinse and drain the beans, and cut the lime into wedges.

2. Combine on the sheet pan

   2. On the rimmed sheet pan, combine the potatoes, Great Northern beans, frozen corn, 2/3 cup salsa verde, olive oil, cumin, smoked paprika, and salt. *Toss directly on the pan* until coated, then *spread into a single layer*.

3. Roast until nearly tender

   3. *Roast for 30 minutes*, stirring once halfway through, until the potatoes are *nearly fork-tender* and the salsa verde has mostly reduced.

4. Add kale and finish roasting

   4. Scatter the baby kale over the pan and drizzle with the remaining 1/3 cup salsa verde. *Toss gently with a spatula*, then *roast 5 to 7 minutes* until the kale is wilted and the potatoes are tender.

5. Finish and serve

   5. *Squeeze lime wedges over the pan* and *serve hot*.