Red Potatoes with Kale
- 4 red potatoes
- 1 bunch of kale
- 4 tablespoons water
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon sesame seeds
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons tamari
Instructions:
Collard greens can substitute nicely for the kale in this recipe.
- Scrub potatoes and cut into ½-inch cubes or wedges. Steam over boiling water until just tender when pierced with a fork. Rinse with cold water, then drain and set aside.
- Rinse the kale and remove the stems. Cut or tear the leaves into small pieces and set aside.
- Heat 2 tablespoons of the water in a large nonstick skillet and add the onion, garlic, and sesame seeds. Sauté 5 minutes. Add the cooked potatoes, black pepper, and paprika. Continue cooking until the potatoes begin to brown, about 5 minutes. Use a spatula to turn the mixture gently as it cooks.
- Spread the kale leaves over the top of the potato mixture. Sprinkle with the remaining 2 tablespoons water and the tamari. Cover and cook, turning occasionally, until the kale is tender, about 7 minutes.