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1 cup diced uncooked red potatoes, with skin
1 cup chopped or sliced portobello mushrooms
2 medium shallots, minced
2 cloves garlic, minced
no-salt and pepper to taste
1 lb. kale, stemmed and torn into large pieces
Place potatoes in a medium saucepan of water. Bring to a boil, reduce heat, and simmer until tender, about 7-10 minutes. Drain and set aside.
In a large wide skillet, heat water over medium heat. Add mushrooms, shallots, and garlic and cook stirring often until shallots are soft and mushrooms are tender, about 5 minutes. Season to taste. Add kale to mushrooms and cook stirring often, 1 minute. Add 1/4 cup water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes.
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October 22nd, 2010 at 1:54 am
Didn’t have any mushrooms on hand, but still very delicious. Instead of salt and pepper, I used turmeric and red pepper flakes which made it nice and colorful too.