Vegan Kale
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 potatoes, preferably floury, so that the kale soaks in nicely
- 1 bunch kale, large (because it shrinks so much: it has to be LOT!)
- 2 large onions
- 2 thick sausages, vegan (tofu sausages or wheat protein sausages from the health food store)
- 1 small Glass spice paste (coriander paste, pesto, dip, organic)
- 330 ml beer, dark, but you can also vary it
- 4 tablespoon olive oil
- 1 teaspoon, heaped salt
- 1 teaspoon, leveled pepper
- 1 clove garlic, as thick and juicy as possible (e.g. Chinese)
- 2 pinches nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cook them in salted water - if they are fresh: just wash them, cook them with the skin on and eat them.
- Peel and cut the onions. Cut the sausages into slices. Peel the garlic, cut in half.
- Heat the oil in a large saucepan, add the onions so that it sizzles, fry until they turn brown and translucent, season with salt.
- Slices of sausage in, fry everything well.
- Wash half of the kale in portions, cut, add dripping wet, deglaze with about 1/3 of the beer.
- Turn the flame down, squeeze in half a clove of garlic, stir, wash the remaining kale in portions, cut, add dripping wet. Let it simmer, add beer every now and then until it`s all gone
- Stir in coriander paste, rub in nutmeg.
- At the end reduce it to the low flame and press in the remaining garlic, let it steep for another 5 minutes.
- When the potatoes are cooked, drain them.
- Either:
- Roughly chop the potatoes in a pot with a spoon or fork and stir in with the kale, leave to stand for another 5 minutes.
- Or:
- Serve the potatoes separately, place on a plate, pour the kale over them.
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