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–+ servings
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! 
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course mains, Quick & easy meals
Cuisine German
Servings 2

Recommended Equipment

cutting board*
knife*
salad spinner*
measuring spoons*
saucepan*
skillet*

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.
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