Monday, January 11, 2010

sauteed kale with garlic and mashed potatoes

I love winter greens. I love how they’re heartier and tougher and denser than what grows in the summer and it just makes so much sense to me to eat them when it’s freezing outside. The more seasonally I eat, the more I really begin to understand the way that the plant world works, and the more it just feels internally crazy to try and eat tomatoes or strawberries when there’s snow on the ground. In the winter, only the strong survive!

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.

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