3-4 Medium potatoes, roughly chopped
1-2 medium carrots
1 medium onion (optional)
4 garlic cloves, minced
2 tbsp. olive oil2 cups Kale, chopped
1/2 cup milk (regular, soy or almond milk, depending on your preference)pepper (to taste )
2 tbsp. butter or Earth Balance
Salt to taste (or 1 Tbsp. tamari soy sauce)
Bonus: For vegan mashed potato lovers, the addition of 1/4-1/2 c. nutritional yeast gives this dish a rich, almost cheesy flavor!
In a large pot of water, boil the potatoes and carrots until they can be pierced easily with a fork. In a medium sauce pan saute the onions and garlic in the oil on medium heat until the onion becomes translucent. Add the kale and cover the pan with a lid. Lower heat and simmer for 5-10 minutes or until kale becomes soft. Add water or veggie broth if necessary. Set aside. When potatoes and carrots are ready, drain and place them in a large bowl. Mash together with milk, butter/Earth Balance, salt and pepper. Stir in the kale mixture and mix together well.
Makes 4-6 servings
from the book: How It All Vegan