Sunday, June 1, 2008

Fried Potatoes, Sautéed Kale, and Mushrooms

This was incredibly simple, although I wish I was able to master the potatoes a bit more. I'll cook less of them and completely in the non-stick pan next time.

3-4 thin sliced potatoes (I used a Mandolin and b. red potatoes)
1T vegetable oil
3-4c Kale, torn up into little pieces
4 cloves garlic, minced
1 onion, medium-small diced
4-5 big button mushrooms, sliced

1. slice the potatoes on a mandolin or food processor or evenly with a knife. Pan fry in a pan with some vegetable oil until tender, adding 1/2 the onions and 1/2 the garlic to the pan after a bit. The potatoes take a while, so don't start the mushrooms or kale for at least 15 minutes.

2. In another pan, sauté the other half of the onions and garlic in a tiny bit of oil.

3. In another pan, sauté the mushrooms in some non-stick spray and a little salt and water.

4. In the onion and garlic pan, add the kale, stirring constantly. Sauté until it becomes your desired texture. I like mine pretty firm, so I tend to take the pan off the heat, add the kale, stir, and plate.

5. Plate all the food, serve with optional condiments: sriracha, ketchup, tobasco sauce, Bragg's Liquid Aminos, etc.

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