Kale + Potato Tacos
If you’ve never had a potato taco then you are about to be pleasantly surprised! There are hundreds of delicious versions out there, each one hearty and delicious. Potatoes are one of those magical foods where it can be transformed into nearly anything. Most cultures fry, mash, stuff, and mix the potato into signature dishes. It is one of my favorite foods and I love it in a taco! To make these gems more hearty I top the tacos with crisp kale that I harvest from my garden. They are simple yes, but oh so good. Tremendously filling, perfect of a quick weeknight meal.
These tacos came about this past year when our pantry and freezer were low and we all had a craving for tacos. The potatoes take the place of any meat and give the whole meal a wonderful comfort feel. I cook them down in a pan with olive oil until they are fork tender. Then I add some warm spices + chopped garlic and let them toast up with the potatoes. The potatoes absorb the spices becoming slightly crisp on the outside and savory soft on the inside.
*You can also add in black beans too for some extra protein and flavor!
Last Fall I started growing a few different variations of kale in my GreenStalk tower garden. Aside from the occasional green worm, the kale has grown beautifully and I’ve been able to harvest a bunch to use for dinners, salads and kale chips! I thought topping our tacos with crispy kale would offer more nutrients and great texture. The two, potatoes + kale, ended up being a perfect match! A delicious combination!
I’ll never get over how great it feels to harvest something I’ve grown and eat it moments later. It is one of the best feelings!
The kale I treat as if I’m making kale chips. After I wash, dry and chop my kale, I lay it out on baking sheet. I massage olive oil and salt + pepper into each leaf and bake it until crisp.
One thing our family adores is spiced sour cream. I add chipotle spice and a few dashes of hot sauce directly into a small tub of sour cream. We top these tacos with the spiced cream, and keep the rest on hand for a ton of other dishes + snacks too!
Kale + Potato Tacos
Ingredients
4 medium sized potatoes (russet, red or yellow potatoes will work)
1 bundle or bag of washed chopped kale
about 4 tablespoons olive oil
1 tablespoon cumin
1 teaspoon chipotle powder
2 garlic cloves peeled + finely diced
salt + pepper to taste
corn or flour tortillas
*Optional sour cream flavored with 1/2 teaspoon chipotle powder + a couple dashes hot sauce.
Directions
Step 1: In a fry pan on medium heat warm up about 2 tablespoons of olive oil.
Step 2: Wash and chop the potatoes into bite sized pieces. Be sure to keep all the pieces the same size. Once the oil is hot, add the potatoes and a sprinkle of salt. Stir to coat the potatoes with oil and let them cook until fork tender and slightly crisp on the outside. Once the potatoes are cooked or near to done, sprinkle the cumin and chipotle on the potatoes and toss in the diced garlic and stir. You want to add these spices and garlic towards the end of cooking the potatoes because if you add them at the start you’ll end up burning them.
Step 3: While your potatoes are cooking wash and dry your kale. Be sure to fully dry the kale otherwise they won’t crisp up in the oven. Then chop the kale into bite sized pieces. Lay it out onto a baking sheet lined with parchment paper or a silicone baking mat. Drizzle about two tablespoons of olive oil over the kale. Sprinkle a bit of salt and pepper and massage the oil and seasonings into the kale. Bake the seasoned kale at 350 degrees for 10-15 minutes or until just browned at the edges.
Step 4: For a yummy taco topping try spicing your sour cream with chipotle powder and a few dashes of hot sauce! I like to do this with a small tub of sour cream and store it in the fridge to top a ton of things with!
Step 5: Build your tacos with the seasoned potatoes and crisp kale. A drizzle of spiced sour cream. They are simple, yet filling, savory and delicious!