The theme of last nights dinner was "purple!". This was not an intentional choice, but as the ingredients came together, I noticed the color selection was very coordinated. You don't have to use as much purple as I did to make this dish delicious.
As I was shopping for the ingredients I saw deep blue potatoes and chose those over the Yukon gold usually used for this recipe. As I shopped for the kale, again, the purple veined kale was available and pretty, so I chose that. That would have been the end of my purple craze, but I ended up using the left over Forbidden rice from Sunday's dinner as a side dish, giving yet another splash of wild purple color. Oh, shallots have a lavender coloring to them too!
For our protein source we had breaded Quorn patties. They were alright, but the kale dish was really the star!
Braised Kale, Potatoes, and Mushrooms
1 TBS olive oil
2 cups chopped potatoes
2 -3 small portobello mushrooms, chopped
2 shallots, minced
2 cloves garlic, mashed
1 lb kale, coarsely chopped
1/4 cup veggie broth
salt/pepper
1. Cook potatoes until tender, drain (do not over cook, they will turn to mush when added to the kale!)
2. Saute mushrooms and shallots in a large skillet until tender and browning. Add garlic, salt and pepper and cook about 1 minute longer.
3. Add kale, potatoes and veggie broth. Stir gently, cover and cook over low heat 5 more minutes.
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