So we all know that eating KALE is extremely important
BUT
it can also be extremely difficult to consume (especially when trying to feed it to your family).
I wanted to share my most recent way my family eats kale…and I am officially addicted!
Sautéed Kale over Potato
INGREDIENTS
Earth Balance Butter, Oil or you can use water for sauteing (my favorite is a small amount of butter)
Mushrooms, diced (I prefer baby portabellos)
Onion, diced (I like sweet onions or shallots)
Corn, fresh or frozen (I prefer fresh when I have it)
1/2 – 1 bunch of KALE, chopped finely (curly, plain, baby…any kind will work)
Salt or other seasoning to taste (I loved using a dash of fajita seasoning)
Cooked Potato (my favorite is golden potatoes, but any will work)
Diced Avocado
Directions
Using the butter,oil or water, saute the mushrooms and onions over medium-high heat for 3 minutes. Add the kale, corn & seasoning and saute everything until mixture is warmed thoroughly, mushrooms have released their moisture and the kale has wilted slightly and is deep green (approx. 4 more minutes).
TIP: Don’t be afraid to use a LOT of kale with this recipe- which is why I love it. When you chop it finely and saute it with these vegetables it takes on a wonderful flavor.
Place mixture over cooked potato. The potato can be cut up or mashed. I have even added cut-up potatoes to my mixture and sauteed them together slightly. There are many possibilities.
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Source: WFM 1-10