Baby Dutch Potatoes with Braised Tuscan Kale

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BRAISED TUSCAN KALE AND BABY DUTCH POTATOES INGREDIENTS_
Potatoes and kale are ingredients that come to life as soon as the weather changes, from hot summer days to cool mornings and foggy evenings.
The smells that fill the kitchen are earthy and bold with caramelized onions and garlic. The cooking liquid slowly reduces taking on all of the richness of the Tuscan kale. Simply put this is a dish that could be the star of just about any meal. 
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WHAT YOU NEED…

  • Baby Dutch Potatoes: have less starch making for a creamy potato with a thin skin. The small marble size is a perfect bite. 
  •  Tuscan kale: is great for braising and the bitterness is perfect for this combination.
  • Plant milk: is added for creaminess. We use oat milk but you can use whatever you like.
  • Garlic: is sliced in half and added to the onion. 

How To Make Baby Dutch Potatoes & Tuscan Kale

BRAISED TUSCAN KALE AND BABY DUTCH POTATOES INGREDIENTS_
Ingredients for potatoes & kale.
COOKING ONIONS AND GARLIC FOR BRAISED TUSCAN KALE AND BABY DUTCH POTATOES INGREDIENTS_
Combine oil, onion, garlic, bay leaf, and salt and sweat until tender.
COOKING ONIONS, GARLIC AND POTATOES FOR BRAISED TUSCAN KALE AND BABY DUTCH POTATOES INGREDIENTS_
Cook the potatoes for 30 minutes.
COOKING ONIONS, GARLIC, POTATOES AND KALE FOR BRAISED TUSCAN KALE AND BABY DUTCH POTATOES INGREDIENTS_
Add kale and plant milk and simmer for another 20-30 minutes until tender.

Chefs Tips

  • Make sure the potatoes are cooked before you add the kale. It’s important that the potatoes are tender because the kale cooking time is only around 20 minutes. 
  • When cooking the potatoes check the plant milk, if it is reducing too fast add some to top off. You need enough liquid to cook the potatoes and braise the Tuscan kale. 
BRAISED KALE AND POTATOES

Baby Dutch Potatoes with Braised Tuscan Kale

Course: Side Dish
Cuisine: American
Keyword: Braised Potatoes, Kale
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 24 ounces
Calories: 55kcal
Author: Those Vegan Chefs
This potato and kale recipe is both creamy with some bitterness from the kale. Delicious and perfect with Cornmeal Crusted Eggplant.
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Ingredients

  • 2 bunches Tuscan kale ribs moves
  • 1 yellow onion thinly sliced
  • 1 garlic head
  • ⅓ cup olive oil extra virgin
  • ¾ cup plant milk
  • 3 cups baby Dutch potatoes
  • 1 tsp salt kosher

Instructions

  • Heat the extra virgin olive oil over medium heat, and add the garlic cloves cooking until a light brown. The sliced onions and potatoes are added next. Cooking until the sliced onions are lightly caramelized.
  • Add the plant milk to the pot and the salt. Cook over a low simmer for 5 minutes, and cover the pot.
  • Add the kale, stir to combine. Cover the pot so that a small pot is open to allow some of the steam to escape.
  • Cooking for 15-20 minutes. The kale and potatoes should be tender, and most liquid should be reduced.

Notes

Nutritional values are an estimate.

Nutrition

Serving: 1oz. | Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 114mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2264IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 1mg

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