Ingredients
6 cups coarsely chopped kale (about 1 pound) chiffonade
5 red potato cone #3 (cook potatoes in 3qt with inset)
1/2 teaspoon salt
1 teaspoon olive oil
2 tsp water
1/4 teaspoon crushed red pepper
5 red potato cone #3 (cook potatoes in 3qt with inset)
1/2 teaspoon salt
1 teaspoon olive oil
2 tsp water
1/4 teaspoon crushed red pepper
Lemon zest
3 garlic cloves, thinly sliced
3 garlic cloves, thinly sliced
Nutritional yeast
Preparation
Chop potatoes with cone #3
Chop potatoes with cone #3
Cook potatoes in 3 qt with inset to get rid of starch-
Use 5qt wok or 11 inch skillet, add garlic, oil and water to pan. Cover and start cooking Kale at medium heat, cook for 8 minutes. Reduce heat when the clicking occurs – add cooked potatoes and season with salt pepper and nutritional yeast.
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