Cut potatoes into 1" cubes. Boil for 20-30 minutes until fork tender (retain water when finished!). Meanwhile thoroughly wash kale and remove stalks. Chop or shred into 1-2" pieces. Dice onion.
Heat olive oil in skillet. Add onions sweat until translucent. Mince garlic and add to pan. Saute 3-4 minutes.
After draining potatoes add the kale to the potato water. Cook for 6-8 minutes until tender. Drain.
Mash potatoes together with the Earth Balance and soy milk. Combine with kale and onions. Salt and pepper to taste.
Leftovers can be formed into patties and fried in a little olive oil for awesome potato/kale cakes.
This recipe has been added to the following public cookbooks:
Roxann's Greatest meals,
Sheila's Recipe Collection,
Gail's Cookbook,
SchelleN,
Ian's Vegan Adventure
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | dzeigfinge
10/01/08 05:52 PM | Delish!!!This is wonderful!!!! Vegan Irish food! This dish is great |
| ★ ★ ☆ ☆ ☆ | DCP91251
01/18/08 03:20 PM | pootgo to hell |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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