One unusually tasty kale mashed potatoes

When we say kale, the first thing to keep in mind is that it is an extremely healthy food that is available to absolutely everyone. Kale is available year-round, but the peak season is late autumn and early spring. The leaves must be fresh, with no signs of loss of colour and moisture.

If you decide to use it, we recommend trying kale mashed potatoes as a perfect side dish for your favourite meals. 

Not as many children will say they love kale and rarely will it be on a child’s favourite food list, but this meal certainly will. Boiled with potatoes drizzled with olive oil, kale sauerkraut or fritters, they are all the perfect veggie lunch that could feed even a keen carnivore.

Instructions:

1. Preheat the oven to 200 degrees, wrap garlic with aluminium foil and drizzle with olive oil.
2. Take them out after 20 minutes when they soften.
3. Combine milk, potatoes and a pinch of salt in a pot and bring to boil. Lower the heat and cook for another 15 minutes. 
4. In a frying pan sautee kale on a little bit of olive oil for about 3-4 minutes.
5. When potatoes are soft, drain them and save soy milk. 
6. Mash the potatoes in a bowl first, then add the milk little by little to the density that suits you, add the garlic, kale and mash everything well again, then sprinkle with chives.

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