Tasty Potatoes and Kale (WFPBNOGF)*
Prep Time
10 minutes
Prep Notes
Scrub potatoes and cut into 1/2-inch cubes or wedges. Stream over boiling water until just tender when pierced with a fork. Rinse with cold water, drain, and set aside.
Cooking Time
30 minutes
Yields
4-6 Servings
Ingredients
4 red potatoes
1/2 cup vegetable broth, divided
1 bunch kale
1 onion, thinly sliced
3 cloves garlic, mined
1 tablespoon fresh dill
2 teaspoon sesame seeds
2 tablespoons lemon juice
1/2 teaspoon black pepper
2 tablespoons tamari
1 tablespoon ground mustard
Directions
1. Rinse the kale and remove the tough stems. Cut or tear the leaves into small pieces. Heat 1/4 cup vegetable broth in large nonstick skillet and cook the kale. Set aside.
2. Heat 2 tablespoons vegetable broth in a large nonstick skillet and add the onion, garlic, dill, and sesame seeds. Cook until onions are translucent.
3. Add cooked potatoes and 2 tablespoons vegetable broth. Continue cooking until the potatoes begin to brown. Use a spatula to turn the mixture gently as it cooks. Add cooked kale.
4. In a small cup, mix lemon juice, black pepper, tamari, and mustard.
5. Add sauce to potato/kale mixture. Cover and cook, turning occasionally, for 2 minutes.
Notes
Collard greens substitute nicely for the kale in this recipe. Both are excellent sources of calcium. However, you will need to briefly parboil the greens before adding them to this recipe.
As always, if you don't have fresh dill, this can be replaced with dill seeds.
Credit
The China Study Cookbook