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Kale Potato Sabzi in karahi bowl.
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5 from 1 vote

What Would Thoreau Eat? This Kale And Potato Subzi, Perhaps?

Kale and Potato Subzi
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 76kcal

Ingredients

  • 1 bunch kale (about 12-15 leaves. Wash the kale, then strip the leaves off the tough stems and chop them finely.)
  • 1 teaspoon avocado oil or any neutral oil
  • 3 cloves garlic , peeled and crushed and chopped
  • 1 teaspoon mustard seeds
  • 2 medium potatoes , scrubbed clean and cut into a ½-inch dice
  • 1 teaspoon soy sauce (I know this is a weird ingredient here, but kale and soy sauce have great chemistry)
  • 1 teaspoon hot sauce ( like Sriracha. Can sub with cayenne)
  • 1 tablespoon lemon juice
  • Salt to taste

Instructions

  • Heat the oil in a saucepan or wok over medium-high heat.
  • Add the mustard seeds and when they sputter, turn down the heat to medium and add the potatoes and garlic.
  • Saute the potatoes, stirring occasionally, until they begin to take on a golden hue.
  • Add the chopped kale, stir until it starts to wilt. Add the soy sauce and hot sauce, stir well, and add a couple of tablespoons of water. Slap on a tight-fitting lid and let the kale steam. If the water evaporates, add a couple more tablespoons and repeat until the kale is quite tender, about 30 minutes.
  • Stir in the lemon juice and salt, if required. Turn off the heat and serve hot.

Nutrition

Calories: 76kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Potassium: 419mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2167IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 1mg