For those of my readers who might not know – I have the good fortune of working full-time, being a professional musician, an author, food blogger and public speaker. It’s brought me deep satisfaction and variety in my life – but it goes without saying that time is definitely at a premium for me, as I’m sure it is with most people today.
So in honour of tight schedules and our common commitment to eat healthier, this week’s recipe is a simple, healthy and delicious dinner solution that takes only 15-20 minutes to prepare. Best of all, it’s gluten, dairy and sugar-free. I happened to use white potatoes in this particular recipe since they were in my last organic produce delivery, but this is equally as good (or better) with sweet potatoes. And for a nice little twist, I’ve used coconut oil as a healthy substitute for butter. Enjoy!
4-5 Potatoes (or substitute with sweet potatoes), peeled and chopped into 2 inch cubes
1/4 cup Coconut oil
Sea salt to taste
1 tbsp Extra virgin olive oil
1/2 Red onion, peeled and diced
2-3 heads Kale, rinsed and sliced
Sea salt and pepper to taste
- Place cubed potatoes in a large saucepan, and fill with enough water to cover the potatoes. Bring to a boil, reduce heat and cover.
- While potatoes are boiling, heat a seperate saucepan over medium heat. Add olive oil and onion.
- As onions are cooking, rinse and cut kale. Once onions have begun to caramelize, add kale and cover saucepan.
- Check potatoes (they are done once they can be easily pierced by a knife or fork). Once done, drain and add coconut oil. Beat with a hand beater, potato masher or mash with a fork until fluffy. If potatoes seem dry, try adding 1tbsp of water and/or coconut oil at a time. Add salt to taste.
- Kale is done once it begins to become tender, but is still a vibrant green (the kale in my picture was re-steamed, so appears darker and more dull because it’s been cooked longer).
- Serve kale, smoked salmon and mashed potatoes and enjoy!