Tasty Potatoes and Kale
I think kale is so versatile and can go with anything. I love it. I’d say it’s one of my favorite vegetables. It’s a nutrient dense vegetable that can be eaten for breakfast, lunch, and dinner. 🙂 These potatoes and kale are oil free and so delicious! I love finding recipes with no oil or adapting recipes to make it oil free. The fresh dill and ground mustard gives it a little kick and flavor. This is a great and healthy side dish to add to any meal. Try it this weekend, I highly recommend it!
(Recipe from The China Study Cookbook)
Tasty Potatoes and Kale
These potatoes and kale are oil free and so delicious! I love finding recipes with no oil or adapting recipes to make it oil free.
Print Recipe
Ingredients
- 4 red potatoes
- 1/2 cup vegetable broth, divided
- 1 full bunch of kale
- 1 onion, thinly sliced
- 3 cloves garlic, minced (or a little more if you love garlic like I do)
- 1 tbsp fresh dill
- 2 tsp sesame seeds
- 2 tbsp lemon juice
- 1/2 tsp black pepper
- 2 tbsp tamari
- 1 tbsp ground mustard
Instructions
- Scrub potatoes and cut into 1/2-inch cubes or wedges. Steam over boiling water until just tender when pierced with a fork. Rinse with cold water, drain, and set aside.
- Rinse the kale and remove the tough stems. Cut or tear the leaves into small pieces. Heat 1/4 cup of vegetable broth in a large nonstick skillet and cook the kale. Set aside.
- Heat 2 tablespoons of vegetable broth in a large nonstick skillet and add the onion, garlic, dill, and sesame seeds. Cook until onions are translucent.
- Add cooked potatoes and 2 tablespoons of vegetable broth. Continue cooking until the potatoes begin to brown. Use a spatula to turn the mixture gently as it cooks. Add cooked kale.
- In a small cup, mix lemon juice, black pepper, tamari, and mustard.
- Add sauce to the potato/kale mixture. Cover and cook, turning occasionally, for 2 minutes.
- Enjoy!
Servings: 6
