This recipe was super simple, tasty, and if you're a good multitasker it comes together quickly. If you'd like to whip some up you'll need:
- 1 lb. purple potatoes
- 1 lb. kale, tough stems removed
- 2 to 3 Tbs. olive oil
- 10 oz. shiitake mushrooms, sliced (about 3 cups)
- 3 cloves garlic, chopped (about 1 Tbs.)
- 1 cup unsweetened rice milk, warmed
- Place potatoes in large pot, and cover with water. Bring to a boil, reduce heat to medium, and simmer 15 to 20 minutes, or until very tender. Drain, and return to pot. Heat potatoes over medium heat 1 to 2 minutes to steam off excess water, and set aside.
- Meanwhile, bring large pot of salted water to a boil. Add kale, and cook 5 minutes. Drain, and set aside.
- Heat oil in large skillet over medium heat. Add mushrooms and garlic, and sauté 5 to 7 minutes, or until mushrooms are soft and all liquid has evaporated. Stir in kale, and cook 1 minute more, or until hot. Season with salt and pepper.
- Mash rice milk into potatoes until soft, but still chunky. Fold in kale mixture, and serve.
A few years ago, I was fortunate enough to take a roadtrip around Ireland with my dad. We stayed at bed and breakfast hotels all around the country. My favorite was at an organic farm, they let me feed the sheep! We dined at great gastro-pubs, including one with my namesake, and listened to the liveliest music. We explored castles and seemingly every winding road. It was a trip I'll always remember.