Welcome to WholeHealth Resources

Kale, Mushroom and Potato Hash

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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe Index

FREE - Whole Health Winter Foods e-cookbook to subscribers to one or both of my newsletters, Whole Health Matters, and Natural Weight Loss, each offering tips, short articles, and recipes for creating a healthy, fit body and mind, and a life you love. Click here to subscribe and read archived issues.