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