Lately, I've been thinking about kale mashed potatoes. I wanted them to be green! I wanted them to be vegan. And, I wanted them to be garlicky.
The result: not as green as I'd hoped, but creamy without milk or butter, garlicky, and good. Much better, unfortunately, than the veg sausages I bought to eat with them... I think that next time, I might try adding a can of cannellini beans to the mash for protein.
2 pounds potatoes, washed, trimmed, and chopped into 1 inch cubes (I used Yukon Gold potatoes and kept the skins on)
1 bunch kale
2 teaspoons salt, divided
1/4 cup olive oil
4 cloves minced garlic
Place the chopped potatoes in a large pot.
Rinse kale in repeated water baths, until the water is no longer sandy.
Tear the leafy green portion of the kale leaves from the center veins.
Chop the leafy green portion of the kale and place it in the pot with the potatoes.
Add just enough water to the pot to cover the kale and potatoes.
Stir in 1 teaspoon salt.
Cover, bring to a boil, then reduce heat to medium low and simmer (still covered) for about 30 minutes, or until the potatoes are tender.
Drain the potatoes and kale.
Mash the potatoes and kale, and set aside.
Heat the olive oil and garlic in a large skillet, stirring occasionally.
Once the garlic starts to brown, stir in 1 teaspoon salt, then add the mashed potatoes and kale to the skillet and remove from heat.
Stir to thoroughly combine the mashed potatoes and kale with the garlic.
Makes about 4 generous servings.