Kale with Rosemary Potatoes

Please test each unfamiliar ingredient carefully according to your dietary restrictions, even if it is labeled as suitable for your diet. Every body is different, and what I tolerate may cause reactions in you. So always listen to your body!

Before we begin, please take a moment to read the overview of the dietary restrictions for this dish. You’ll find them below the recipe.

Time: Approx. 1 hour Kale cooking time: 10 minutes under pressure + time for pressure release Potato baking time: 45 minutes Portions: 4 if served as main, 6 if served as side dish Ingredients: For the Kale: 400g kale (preferably black kale, also called lacinato or cavolo nero) About 70g celery stalk 2 spring onions 3 tbsp paprika powder 1 garlic clove (or garlic oil or garlic powder) 250ml mild Verjus or 60ml sour Verjus (depending on taste and variety) 250ml water 3 tsp salt About 2 tbsp agave syrup (depending on the acidity of the Verjus and personal taste) 1/4 tsp white pepper 2-3 tbsp oil For the Rosemary Potatoes: 3-4 large potatoes 1.2 tsp rosemary (optional, finely chopped) 3-4 tbsp olive oil 2 tsp salt 1 tsp garlic powder (optional) Instructions: For the Kale: 1. Wash the kale thoroughly, cutting off the first few centimetres of the stem. Then, slice the kale into fine strips. 2. Slice the celery into very thin rings. Finely chop the garlic. 3. Heat oil in a pressure cooker (I use an Instant Pot) and sauté a handful of kale until it gets a nice roast flavour. 4. Add the spring onions and garlic (if using garlic oil or garlic powder, see the “Good to know” section below) and sauté briefly. You can also briefly fry the paprika powder, but not for too long. Then add the rest of the kale. 5. Deglaze with Verjus, add salt, stir well, and close the pressure cooker. 6. Cook under pressure for 10 minutes, then allow the pressure to release on its own while the potatoes are in the oven. 7. Stir in white pepper at the end and taste again. For the Rosemary Potatoes: 1. Wash the potatoes and cut them into the desired shape (you can leave the skin on if preferred). 2. Place rosemary on a cutting board, drizzle a little oil over it, and chop finely (you can find a video for this on Instagram). 3. Combine all ingredients in an ovenproof dish or on a baking sheet and mix well. 4. Place in a cold oven and set the temperature to 210°C (410°F). 5. After about 35 minutes, mix the potatoes once and bake for another 15 minutes. The potatoes should be ready after about 45 minutes. Good to Know: 1. If you’d like, you can add hemp seeds for extra omega-3s and protein. 2. If you use garlic oil or garlic powder, you don’t need to sauté them. Instead, add the oil after cooking and the powder just before the cooking process. 3. Be careful with the acidity of the Verjus—different varieties can vary greatly, and it can make the dish too sour if you’re not careful. Trust me, I’ve learned from experience! 4. You can use it as a main dish with potatoes, pasta or what ever you like or use it as a side dish. Nutritional Information (Approximate per serving): Calories: 350-400 kcal (depending on the amount of oil and agave syrup used) Carbohydrates: 50-55g (mostly from potatoes) Protein: 5-7g (from kale and hemp seeds, if used) Fat: 15-18g (from olive oil and agave syrup) Fiber: 6-8g (from the kale and potatoes)

This recipe is:

Vegan

Gluten-free

Dairy-free

Nut-free

• unless hemp seeds are added

Low in Histamine

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