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EASY KALE SKILLET

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!

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.

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 incredible rich in nutrients, so it’s a perfect winter food. 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 is 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.

kale skillet vegan
easy kale skillet
grünkohlpfanne

EASY KALE SKILLET

This hearty fresh kale skillet with potatoes and cranberries is a tasty nutrient bomb, and it's quick and easy to make. Vegan sausages, onions and lots of mustard add the oomph to this recipe! 
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course mains, Quick & easy meals
Cuisine German
Servings 2

Ingredients
  

  • 450 g potatoes about 3 cups
  • 300 g kale about 5 cups
  • 1 tablespoon olive oil
  • 1 onion
  • 4-5 vegan sausages or smoked tofu
  • 1/2 cup dried cranberries
  • 2-3 teaspoons mustard
  • 1 teaspoon salt
  • some pepper

Instructions
 

  • Cut potatoes in cubes and boil in salt water for 10 minutes.
  • Chop kale and steam 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.
Keyword hearty, quick weeknight meal
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet

If you love hearty, winter-y skillets, you might also like my sauerkraut skillet.

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