Garden Potato Medley

Prep: 15 minutes Cook: 20 minutes


We grew potatoes in our garden this year and there is nothing better tasting than freshly dug potatoes. We also had a huge crop of heirloom tomatoes, and plenty of dinosaur kale (my favorite variety) so this dish is a staple during the fall months.


  • 4 cups potatoes, cubed
  • 1 tbsp vegetable broth
  • 1 onion, chopped
  • 1 tsp garlic, minced
  • 1 jalapeno, seeded, finely chopped
  • 2 1/2 cups fresh tomatoes, chopped
  • several twists freshly ground pepper
  • 4 cups packed dinosaur kale, coarsely chopped
  • 15 ounce can red beans, drained and rinsed
  • 1 tbsp soy sauce (optional)
  • 1 tsp Sambal chili paste
  • 1/4 cup fresh cilantro, chopped


Place the potatoes in water to cover, bring to a boil, reduce heat and cook until fairly tender, about 6-8 minutes. Drain and set aside.

Place the vegetable broth in a large non-stick frying pan. Add the onion, garlic and jalapeno. Cook over medium heat, stirring frequently, until vegetables are very soft, about 3-4 minutes. Add tomatoes and black pepper. Cook, uncovered over low heat, stirring occasionally, for 3 minutes. Add the kale and stir gently to combine. Cover and continue to cook for about 2 minutes until kale turns bright green, then add the potatoes and beans. Cook, stirring occasionally for 5 minutes, then add the soy sauce, chili paste and cilantro. Cook an additional 5 minutes, until kale is tender. Serve warm or cold.

Hint: Use a variety of tomatoes for an attractive, colorful dish. Use small, new potatoes cooked with the skins on for best flavor. Small red potatoes or a variety of fingerlings are delicious in this recipe. If you can not get dinosaur kale (also called Lacinato Blue), use regular kale, but remove the stems first.