Garden Potato Medley
By Mary McDougall
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.
Serves: 4
Prep Time: 10 min
Cook Time: 20 min
Ingredients
Directions
1 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.
2 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.
