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Red Potatoes with Kale
Forks Over Knives, T. Colin Campbell and Caldwell Esselstyn
This is so simple and so tasty----the comfort of potatoes along with plenty of greens, flavored with garlic, paprika, and sesame.
4 red potatoes
1 bunch kale (I used collards)
59 ml4 T. water
1 onion thinly sliced
2 garlic cloves, minced
5 ml1 tsp. sesame seeds
2 ml1/2 tsp. black pepper
2 ml1/2 tsp. paprika
30 ml2 T. tamari
Scrub potatoes and cut into 1/2 inch cubes. Steam over boiling water until just tender when pierced with a fork. Rinse with cold water, drain, and set aside.
Rinse kale and remove stems. Cut or tear the leaves into very small pieces and set aside.
Heat 2 T. water in a large skillet and add the onion, garlic and sesame seeds. Saute 5 minutes. Add the cooked potatoes, black pepper, and paprika. Continue cooking until the potatoes begin to brown, about 5 minutes. Use a spatula to turn the mixture gently as it cooks.
Spread the kale leaves over the top of the potato mixture. Sprinkle with the remaining 2 T. water and the tamari. Cover and cook, turning occasionally, until the kale is tender, about 7 minutes.