Curried Potatoes with Kale
Preparation Time: 15 minutes
Cooking Time: 30 minutes
2 lb. Potato, peeled
1 Tbsp. Olive oil
2 tsp. curry powder
1 1/2 cups green onion, chopped
Sea salt to taste
1 1/2 cups filtered water
1 bunch kale, chopped
Fresh ground pepper to taste
1 lemon, cut into wedges
Cut potatoes into 3/4-inch cubes and set aside.
Heat a 12-inch skillet over medium heat. Add the oil and swirl in a pan. Add the curry powder and cook for 1 minute, take care not to burn it. Add the onions and saute over medium heat for 5 minutes, or until they begin to soften.
Add the potato cubes and toss to coat with the curry and oil. Season lightly with salt, add the water, and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes, until the potatoes are tender.
Meanwhile, wash the kale well, and then strip the leaves off the stalks. Compost stalks, and chop kale into bite-size pieces. Bring 2 cups water to a boil in a 12-inch skillet with a lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain, saving the cooking liquid to drink if desired.
Stir cooked kale with the potatoes. Heat through and season to taste with ground pepper and additional salt if needed. Serve hot with a squeeze of lemon.
Source: Albi and Walthers, Greens Glorious Greens.
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