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BRAISED KALE AND POTATOES
Those Vegan Chefs

Baby Dutch Potatoes with Braised Tuscan Kale

5 from 2 votes
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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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 24 ounces
Course: Side Dish
Cuisine: American
Calories: 55
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add the plant milk to the pot and the salt. Cook over a low simmer for 5 minutes, and cover the pot.
  3. Add the kale, stir to combine. Cover the pot so that a small pot is open to allow some of the steam to escape.
  4. Cooking for 15-20 minutes. The kale and potatoes should be tender, and most liquid should be reduced.

Notes

Nutritional values are an estimate.