This hearty fresh kale skillet with potatoes and cranberries is a tasty nutrient bomb, and it’s quick and easy to make. Vegan sausages or smoked tofu, onions and lots of mustard add the oomph to this recipe!
This recipe is gluten free when you use tofu or gluten free vegan sausages.
It’s best to use fresh kale, but you can also use frozen kale if it’s not available. Don’t be afraid of the absurd amount of kale that is required for this dish. In the pan, the kale goes soft and loses a lot of volume, just like spinach. I cut the hard stems out and wash the kale in a salad spinner. Then I cut it in smaller pieces.
You can peel the potatoes or leave the peel on, I often do that if it looks ok.
Why is the kale skillet so healthy?
Kale is incredibly rich in nutrients, so it’s a perfect winter food. Containing vitamins, iron, protein, omega-3, kale is a proper superfood.
But Kale also contains nitrate, which can be turned into nitrosamines by bacteria. That’s not healthy in large amounts, so you don’t want to keep the kale skillet warm for a long time. Put leftovers in the fridge right away and don’t reheat them several times, at least not for little children.
Dried cranberries usually contain extra sugar, but some brands use natural sugars like pineapple juice.
EASY KALE SKILLET
Recommended Equipment
Ingredients
- 400 g potatoes
- 250 g kale
- 1 tablespoon olive oil
- 1 onion
- 4-5 vegan sausages or a small block of smoked tofu
- 1/2 cup dried cranberries
- 3 tablespoons mustard
- 1 teaspoon salt
- some pepper
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Remove the hard stems from the kale and wash it. That works well in a salad spinner. Then cut into smaller pieces. You might have to park a part of it on a plate.
- Cut potatoes into slices and boil in salted water for 10 minutes.
- In the meantime, chop onion and sausages and sauté them in olive oil in a large skillet at medium to high heat for about 3 minutes. Then add potatoes and sauté for another 5 minutes at medium heat.
- Add the kale, the dried cranberries, mustard, salt and pepper and stir very well, while the kale falls. Then serve immediately.
If you love hearty, winter-y skillets, you might also like my sauerkraut skillet.
