SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
PENNSYLVANIA DUTCH POT PIE
Pennsylvania Dutch Potpie differs from the pot pies you buy in the frozen food section and bake in the oven (or microwave). PA Dutch potpie (yes, this is the way we spell it in PA) is more of a stew with home-made noodle squares. Usually it's made with chicken, but just about any meat works. Growing up, I've had chicken...
Provided by ANITA ELDER
Categories Other Soups
Time 50m
Number Of Ingredients 9
Steps:
- 1. Place meat in a Dutch oven and cover with water. Cook until meat pulls apart easily with a fork.
- 2. Meanwhile, add flour to a mixing bowl. Mix eggs and water, then add to flour. Mix until you get a nice ball of dough (add additional flour if too sticky, but do so sparingly - you don't want dough that is too dry). Additionally, if dough is too dry, add more water a tsp. at a time. Roll out dough to about 1/8″ thick - if using gluten-free flour, you'll want to roll the dough between plastic wrap since it's usually much stickier than regular flour dough. Cut the dough into small squares.
- 3. One the meat is done and pulled apart, add the stock and bring to a boil.
- 4. Add potatoes, onions, and dough squares in batches, stirring after each batch of dough squares (to prevent them from sticking to each other).
- 5. Add parsley, salt and pepper; cook about 15 minutes (until dough squares are cooked through....pull one out and cut in half to check. They should be uniform in color - if the very middle is still darker, it's not cooked enough).
DUTCH BOERENKOOL STAMPPOT (MASHED POTATOES WITH KALE AND SAUSAGE)
Steps:
- Peel and dice potatoes and onion.
- Clean, trim and slice kale.
- Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a .
- Cover and boil gently for about 25 minutes.
- Meanwhile steam or grill the smoked sausage until done then slice into bite size pieces.
- Remove the bay leaf, drain the vegetables, and mash them.
- Add milk and butter.
- Add in sliced smoked sausage.
- Add salt and pepper to taste and serve.
Nutrition Facts : Calories 588 kcal, Carbohydrate 44 g, Protein 22 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 1626 mg, Fiber 8 g, ServingSize 1 serving
BORECOLE-DUTCH KALE AND POTATOES
A mixture of mashed potatoes and garden kale served with smoked sausage is a frequent meal on the Dutch table. After our inundation of kale and chard from our CSA-share, I was reminded of the fare from my time in Ermelo, Holland.
Provided by Poorogies
Categories Chard
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the kale (Swiss chard can be substituted) thoroughly by submerging it in a tub of cool water. Spin in a salad spinner or let drip-dry in a colander. Roll the leaves together and slice into thin strips (chiffonade). Set aside while cooking the potatoes.
- Wash, peel and dice the potatoes. Fill a large pot with water and add the diced potatoes. Bring to a boil and cook until soft, about 10 minutes. Drain the potatoes and return to pot. While mashing the potatoes, add the butter, half and half, salt and pepper to taste. Stir in the sliced kale and cover.
- Heat the kielbasa in a bit of boiling water until the sausage is hot throughout, about 8 minutes. Brown gravy is often served over the mashed potatoes. Serve a section of the kielbasa and the mashed potatoes and enjoy!
Nutrition Facts : Calories 838.7, Fat 57.7, SaturatedFat 27.3, Cholesterol 146.9, Sodium 1258, Carbohydrate 60.3, Fiber 7, Sugar 4.4, Protein 21.4
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