RECIPE: Potato Kale Bake

This is a delicious side dish, and a great way to sneak some really healthy greens into a picky eater’s diet… like mine.


  • 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)


  • 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.

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