This is a delicious side dish, and a great way to sneak some really healthy greens into a picky eater’s diet… like mine.
Ingredients
- 1 lb. white potatoes
- 2-3 cloves garlic, chopped
- 1 lg. onion, chopped
- 1 tbsp olive oil
- 1 bunch of kale, stemmed and chopped
- salt and black pepper, to taste
- paprika, to taste
- nutritional yeast, to taste
- vegan margarine, like Earth Balance (optional)
Prep
- Cut the white potatoes into chunks
- Boil until tender, then drain and coarsely mash before setting them aside
- In a stock pot, saute the 2-3 cloves of garlic and the onion in olive oil until tender
- Add kale and cook covered until the greens are wilted
- Stir the kale, onions and garlic together
- Add this mixture to potatoes and add salt and pepper to taste, but you can probably get creative with various herbs
- Place the potato-kale mix into a wide, shallow casserole dish
- Top with paprika and nutritional yeast. (I also top it with some Earth Balance margarine, but that’s entirely optional)
- Bake the mixture uncovered for about 1/2 an hour at 350 degrees, then serve.
Categories: potato | kale | vegan recipes
