Provolone Cheeseburgers & Marinated Kale with Rosemary Roasted Potatoes

We’re elevating our burgers tonight with a few gourmet touches. Hearty kale blanched to soften its texture, then marinated in cider vinegar, makes for a bright counterpoint to the richness of melty provolone. To spread on the toasted buns, we’re also making aioli, a classic condiment of mayonnaise livened up with a bit of garlic. On the side, rosemary lends its comforting, woodsy aroma to roasted potato wedges. (You may receive green curly, dark green lacinato, or red kale.)

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