Wednesday, September 2, 2015

Potato, Mushroom and Kale Hash


Kale, like most greens, is an acquired taste. I don’t really like it as much raw, but cooked (or steamed) kale tastes great. It is sturdier than some other greens (such as spinach) so it holds a nice texture and doesn’t wilt as quickly when cooked. It can be paired with almost any ingredients you might have in the pantry, thus making any dish healthier! This leafy green vegetable is full of vitamins, low in saturated fat and cholesterol, and a good source of fiber, protein, and some of the essential dietary minerals.

Now, if you’re sold on eating kale, look no further for a simple and delicious potato hash recipe with mushrooms and kale.

Ingredients (~2-3 servings)
1 medium potato - peeled & cubed (I used Yukon gold, but other varieties would also work)
1 medium sweet potato - peeled & cubed (You could use just one kind of potato)
1-2 garlic cloves - minced
½ onion - chopped
~6 oz mushrooms - chopped or sliced
3 large kale leaves - stem removed and roughly chopped (Can use spinach)
2-3 tsp olive oil (or other oil of your choice)
Salt, black pepper to taste


Boil the potatoes with some salt until tender but not completely cooked. Drain and set them aside.

Heat oil and saute garlic, and onions over medium heat for a minute. Add the potatoes and mushrooms and cook uncovered, stirring occasionally, until the potatoes are cooked through and are starting to brown. Add the kale leaves, season with salt & pepper, stir and cook for another minute or two until the kale leaves are wilted.


Serve warm as a side, or make a meal by adding a poached or fried egg on top.



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Potato, Mushroom and Kale Hash - a simple side dish

Posted by The Cooks of Cake and Kindness on Wednesday, September 2, 2015

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