Potatoes are a delicious comfort food! Don’t be afraid of the carbs. This is a very easy and tasty dish. I was inspired to make it because I had kale in my garden ready to eat. So if you have kale in the garden and need a good recipe, here you go. The ingredients are few, but the taste is exquisite.
Here is the recipe.
1 1/2 pound thin skinned potatoes
1 bunch kale
1/4 cup olive oil (or less if you want to save calories)
4 cloves garlic, minced
2 teaspoons salt
1 tablespoon nutritional yeast
Vegan Parmesan cheese (optional)
Wash the potatoes and drain. Depending on the size of the potato, half or quarter them to make a bite sized piece. Boil until slightly tender (about 20 minutes). While the potatoes are boiling, remove the stem from the kale and cut into small pieces. Wash and drain. Mix the olive oil, salt, garlic and nutritional yeast together. Then pour it onto the kale and use your hands to work it in. This helps make the kale more tender and will infuse the flavors into it.
To assemble: put a layer of potatoes on the bottom of a greased baking pan, put on a layer of kale, sprinkle on bread crumbs, then add vegan cheese (again, this is optional). Do a second layer like the first to use up all the ingredients. Cover with foil and bake at 350 degrees Fahrenheit for 15 minutes. Remove foil and back from 15 more minutes. Enjoy!
Click HERE for the original recipe. I made a few slight modifications. I tried the ice bath once, but really didn’t find it was needed. And I added nutritional yeast. There is another vegan adaptation if you want to check that out too.
Click HERE for a link to the book (The Starch Solution) I mentioned in the video.