Peppered Kale and Potatoes
By Mary McDougall
I grew several varieties of kale in my garden this year, which I have been using in many new ways. Kale is a very nutritious vegetable, loaded with phytonutrients. This is delicious, healthy, and quick to put together which makes it a favorite lunch time dish. I even like this for breakfast! We like this with Sriracha red chili sauce over the top for even more heat.
Serves: 2
Prep Time: 15 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 8-10 minutes. Drain and set aside.
2 Meanwhile, place the onion, garlic and mushrooms in a large nonstick saute pan or wok. Do not add any liquid. Dry fry over medium heat, stirring frequently, for about 5-6 minutes, until onions and mushrooms are fairly tender. Add the kale and stir gently to combine. Continue to cook, stirring frequently for about 2 minutes, then add the potatoes. Cook, stirring occasionally for 5 minutes, then add the soy sauce (1 tbsp water or vegetable broth if not using soy sauce), chili paste and pepper. Cook an additional 5 minutes, until kale is tender and potatoes are somewhat browned. Serve warm.
Hint: Small red potatoes may be substituted for the fingerlings, if desired. If you can’t get dinosaur kale (also called Lacinato Blue), use regular kale, but remove the stems first.
