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. When steaming, the kale goes soft and loses a lot of volume, just like spinach. I wash the kale in a salad spinner and cut the hard stems out. Then I cut the kale in pieces.
You can peel the potatoes or leave the peel on, I often do that if it looks ok.
How to steam the kale for the kale skillet
If you don’t have a veggie steamer to steam the kale, you can also use a large skillet with a lid. Just add about 1/2 cup of water to the kale and steam it with the lid on at low to medium heat for about 10 minutes. Then it should be soft enough for this kale skillet. I like to use my bamboo steamer and just put it on top of the boiling potatoes.
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
- 450 g potatoes, cut about 3 cups
- 300 g kale, washed and chopped about 5 cups
- 1 tablespoon olive oil
- 1 onion
- 4-5 vegan sausages or smoked tofu
- 1/2 cup dried cranberries
- 2-3 tablespoons mustard
- 1 teaspoon salt
- some pepper
- 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.
- Boil potatoes in salted water for 10 minutes.
- Steam kale for about 10 minutes. See introduction for tips.
- 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.
- Add the steamed kale, the dried cranberries, mustard, salt and pepper and stir very well.
If you love hearty, winter-y skillets, you might also like my sauerkraut skillet.