4 cups chunked potatoes
1 tablespoon vegetable broth
1 onion, chopped
1 teaspoon minced fresh garlic
1 jalapeno pepper, seeded and minced
2 ½ cups chopped fresh tomatoes
several twists freshly ground black pepper
4 cups packed chopped kale
1 15 ounce can red beans, drained and rinsed
1 tablespoon soy sauce
1 teaspoon chili paste (Sambal Oelek)
¼ cup chopped fresh cilantro
Place the potatoes in water to cover, bring to a boil, reduce heat and cook until fairly tender, about 6-8 minutes. Drain and set aside.
Place the vegetable broth in a large non-stick frying pan. Add the onion, garlic and jalapeno. Cook over medium heat, stirring frequently, until vegetables are very soft, about 3-4 minutes. Add tomatoes and black pepper. Cook, uncovered over low heat, stirring occasionally, for 3 minutes. Add the kale and stir gently to combine. Cover and continue to cook for about 2 minutes until kale turns bright green, then add the potatoes and beans. Cook, stirring occasionally for 5 minutes, then add the soy sauce, chili paste and cilantro. Cook an additional 5 minutes, until kale is tender.
Serve warm or cold.
Hint: Use a variety of tomatoes for an attractive, colorful dish. Use small, new potatoes cooked with the skins on for best flavor. Small red potatoes or a variety of fingerlings are delicious in this recipe. If you can’t get dinosaur kale (also called Lacinato Blue), use regular kale, but remove the stems first.