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
Makes 4-6 servings
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
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.