Recipe: Mushrooms, Kale, and Potatoes

This doesn't look like much, but it sure is tasty!  I've never had kale before so I was a little leery of it but in this mix it's great!  Kale is one of those great foods that is packed with nutritional value.  It's very high in Vitamin C, lutein, beta carotene and rich in calcium (and you thought you needed milk to get your calcium). And to top it off, since it's from the broccoli family, it contains sulforaphane, a chemical with potent anti-cancer properties.  It's like a freaking superfood!   

Totally vegan, good for you, and filling, this dish was really easy to whip up and it's great when you don't have a lot of time to cook. 

Recipe:

3 cups potatoes, diced

2 onions, chopped

2 cloves of minced garlic (I buy mine from a jar at Costco as it saves so much time on mincing)

5-6 cups of mushrooms, chopped

6 cups Kale (usually around 1 large bunch or 2 small bunches, can be found at any grocery store), stems removed, chopped

Red chili paste

Low-sodium Soy sauce

Fresh cracked pepper

1. Put potatoes in a saucepan, and fill with water until it just covers the potatoes.  Bring to a boil.  Once it's boiling, lower the heat to a simmer and cook for 8 minutes, or until the potatoes are tender.

2. While your potatoes are going, dry-fry (no oil) the onions, garlic, and mushrooms in a large skillet or a wok for 5-6 minutes until the onion and mushrooms are tender.  The reason you can dry fry the ingredients is that the mushrooms will start releasing their juices and that will act like an oil so nothing will stick.

3. Add your chopped kale to the mix and cook for about 3 minutes.

4. The potatoes should be done by now, so add them to the mix and cook for another 3 minutes.

5. Now season to your heart's content.  I like the chili paste because it gives a nice kick but you could use anything. After you season, stir it up and cook for another 2 minutes to let the flavours blend and serve warm!

Happy eating!