This hearty fresh kale skillet with potatoes is our favourite winter nutrient bomb, and it’s quick and easy to make. Smoked tofu or vegan sausages, onions and lots of mustard add the oomph to this recipe! It’s a bit like a vegan version of German classic “Grünkohl mit Pinkel”, the ultimate kale, potato and smoky sausage cozy Winter dish.
This recipe is gluten free when you use tofu or gluten free vegan sausages.
What kind of pan do I need for the kale skillet?
The largest pan you have. I use a 24 cm Staub Cocotte with a 3.7-liter capacity, which has served me faithfully for years and is very versatile. With the large amount of kale, it’s just about at its limit here. You have to stir very carefully. If you have a larger braiser, you want to use that instead. Otherwise, a large wok pan will also do. If you don’t have a really large pan, you can also let some of the kale wait outside briefly until the first batch has wilted down.
Why is the kale skillet so healthy?
- Kale
Kale is incredibly rich in nutrients, so it’s a perfect winter food. Containing vitamins, iron, protein, omega-3, kale counts as 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.
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, cut it in smaller pieces and wash it in a salad spinner. Then I have about 200 g kale left.
- Onions
Cooked onions are healthy because cooking makes their antioxidants and sulfur compounds easier to digest while still supporting heart health, immunity, and anti-inflammatory benefits. I prefer purple onions because they’re rich in anthocyanins, which are powerful antioxidants that are supposed to support heart health and reduce inflammation.
- Tofu
Tofu is a high-quality plant protein rich in iron and calcium that supports muscle, bone, and heart health. You can use firm white tofu, but smoked tofu or vegan sausages are a better match.
- Potatoes
Potatoes provide complex carbohydrates, fiber, potassium, and vitamin C, which support energy levels, digestion, and heart health.
Potato skins can be eaten if the potatoes are fresh, not sprouted, not green, well washed, and ideally organic; green parts, sprouts, or old potatoes should always be removed because they contain solanine.
- Mustard
Did you know even mustard contains antioxidants and anti-inflammatory compounds? Not only does it make the kale skillet tasty, but it also makes it more nutritious.
What can you add to the kale skillet?
- Dried Cranberries
Dried cranberries add a subtle sweetness and they are healthy because they contain antioxidants and fiber that support heart health, digestion, and urinary tract health when eaten in moderation. They usually contain extra sugar, but some brands use natural sugars like pineapple juice. You can throw one tablespoon of them in with the mustard.
- Pomegranate arils
Pomegranate seeds add bright sweetness and a burst of antioxidants, especially polyphenols, which support cell health and help fight inflammation. They’re also rich in vitamin C and fiber, boosting immunity and digestion. Just sprinkle them over the kale skillet when it’s ready.
EASY KALE SKILLET
Recommended Equipment
Ingredients
- 400 g small organic potatoes
- 250 g kale
- 2 tablespoons olive oil
- 1 onion
- 200 g smoked tofu or 4-5 vegan sausages
- 3 tablespoons mustard
- 3/4 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, cut into smaller pieces and wash it. That works well in a large salad spinner.
- Cut the potatoes into 1 cm slices and boil them in salted water for 10 minutes.
- Meanwhile, cut the tofu into roughly 1 cm cubes and fry it in a Dutch oven or large wok pan in olive oil over medium to high heat for about 4 minutes without stirring.
- Finely chop the onions, then stir the tofu and add the onions. Fry for another 2-3 minutes.
- Meanwhile, drain the potatoes, give them a shake in the sieve and let them steam out.
- Remove the tofu and onions from the pan, add a little more oil, then add the potatoes to the pan and again do not move them for a few minutes until the bottom side is nicely browned.
- Now stir the potatoes so they can brown a little from the other side and place the kale on top. Then add the tofu and onions, mustard, salt, and pepper. The pan will now be very full. Slowly stir, first the top and then also the bottom, as the kale wilts. This takes about a minute. Do not stir for too long, the kale should still have some texture. Serve immediately.
Nutrition
If you love hearty, winter-y skillets, you might also like my sauerkraut skillet. If you like kale, you might also like my crunchy kale salad with pomegranate and roasted sesame dressing.
