While I love kale, I understand that a lot of people find it bitter or with too much bite. This is a great introductory kale dish, because the sauté really softens the leaves and, mashed in with the potatoes, the kale has this really delicious, slightly salty bite that balances and incorporates nicely with the starchiness of the potatoes.
sautéed kale with garlic and mashed potatoes
1 head kale, roughly chopped
1 clove garlic, crushed
olive oil for sautéing
1 ½ tbs soy sauce
1 – 2 lbs potatoes, peeled and chopped
1/8 – ¼ c soy milk
salt and pepper
Boil the potatoes until tender. While the potatoes are boiling, sauté the kale with the garlic in a fair amount of olive oil. Cook until it is well-wilted, stirring occasionally. Add the soy sauce, stir, and cook for a few minutes longer. Season with salt and pepper to taste. Drain the potatoes and mash them into the skillet with the kale, adding the soy milk to your desired consistency. Adjust the salt and pepper again, and serve immediately, alongside some fried tempeh or seitan.