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Kale, Mushroom and Potato Hash

©2000-2010 Deborah Barr. All rights reserved. Link may be forwarded in full with copyright intact.

  • 1 pound fresh mushrooms (button, cremini, shiitake, portabella, maitake)

  • 1 bunch kale, washed and chopped

  • 2-3 tablespoons cold pressed olive oil

  • Sea Salt

  • 1 clove garlic, minced

  • 1 tablespoon minced parsley

  • 1/2 cup mirin (rice wine) or white wine (optional)

  • 1 tsp. dried thyme

  • 2-4 tablespoons unsweetened soy milk (Eden original is best quality soymilk)

  • 4 medium sized potatoes

  • Black pepper

 Wipe the mushrooms clean, trim the hard stems, and slice.

Quarter the potatoes and add to a pot of boiling, salted water.  Cover, reduce heat, and cook until tender, about 15 minutes.  Drain and cut into a medium dice.

Heat the oil in a skillet over medium-high heat. Add the mushrooms, sprinkle with 1/8 tsp. teaspoon of sea salt, garlic, thyme, and parsley, and sauté a few minutes.  Add the chopped kale, cover tightly and cook, tossing occasionally about 5 minutes. Remove the cover, add the mirin or white wine, raise the heat to high and continue cooking, stirring constantly, about 3 minutes.

Add the soymilk and continue cooking, stirring well. Add the potatoes and black pepper, stirring well so the potatoes absorb the flavors.  Cover and turn the heat to low, a cook a few minutes more.

Optional:  Add a Tablespoon of organic butter or Earth Balance Buttery Spread (vegan) to the cooked mixture.

Tips from Deborah

I often used dried shiitake and dried maiitake mushrooms in this dish.  Reconstitute them in cold water about 20 minutes and slice, discarding stem.

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