Smashed Potatoes with Garlic and Kale

Posted on February 5, 2011 by


A vegan alternative to (and legitimate competitor with) traditional mashed potatoes.

Boil one potato per person.

While that’s happening, chop the garlic and separate the kale leaves from the stems. Tear the kale leaves into bite-sized pieces and chop the stems into 1-inch pieces. Heat a large skillet to medium-high: When it’s hot, add an oil such as grapeseed or peanut, then the kale stems. Cook, stirring often, for about 3-4 minutes, then add the kale leaves. Salt and pepper, then stir constantly. After 45 seconds or so, taste the kale–you want it to warm and season, but not to turn chewy. Remove it from the heat when it tastes good to you, then turn toward the potatoes.

When tender so that a fork slides easily into a piece of potato, drain the potatoes, then add a pour of rice or soy or almond milk and a pour of extra virgin olive oil. Some salt and pepper and then smash with the bottom of a cup or jar (or the head of a clean hammer). If you need more liquid, add more of the milk or oil. Once the potatoes are at a consistency you like, use a spoon or spatula to press them up against the side of the pot so that the bottom of the pot is exposed. Pour olive oil in this exposed center of the pot and let it heat up on medium. Then add the garlic to the hot oil, stirring frequently until it is soft. Then add the kale on top of the garlic and mix the potatoes back in with it all. Season, taste, season again, if necessary.

Garnish with herbs, bread crumbs, or fresh cracked pepper.

Make this a meal with some bread and a light salad, or serve as a side dish.