This vegan dish is loaded with nutrition – and taste! Thin potatoes with additional Almond Breeze as necessary when reheating.
1 lbs each: Yukon Gold and red potatoes potatoes, cubed
1/2 cup vegetable broth
2 tablespoons chopped fresh herbs (such as rosemary, sage, basil and marjoram – use one or a mixture)
Sea salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 very large onion, quartered and sliced
4 cloves garlic, minced
4 cups coarsely chopped fresh kale (discard tough stems and ribs)
Place potatoes and broth in a large microwave-safe bowl.
Cover and microwave on HIGH for 15 minutes or until soft when pierced with a knife; mash to your liking, smooth or chunky.
Stir in Almond Breeze, herbs, salt and pepper.
While potatoes are cooking, heat oil in a large skillet over medium heat.
Add onions and cook for 15 minutes, stirring frequently.
Stir in garlic and cook for 5 minutes more.
Add kale to skillet and cook for a minute or two to wilt.
Stir into potatoes and reheat in the microwave if necessary until very hot.
Potatoes will thicken as upon standing.
Recipe courtesy of Almond Breeze.