I adapted this recipe from Kim Campbell, the extraordinarily talented author of one of my favourite wholefood plant-based recipe books, The PlantPure Nation Cookbook. Kim’s recipe used maple syrup, for which I substituted soaked medjool dates.

Ingredients:

4 medium potatoes, scrubbed and cubed (mine weighed 740 g in total)
1 onion, diced
5 garlic cloves, minced
1 bunch kale, destalked and finely chopped
1/2 cups low sodium vegetable broth or water saved from steaming vegetables

Mustard Sauce

1/4 cup low sodium wholegrain or Dijon mustard
2 medjool dates, pitted and soaked in 1/4 cup boiling water
1 tbsp balsamic vinegar
1/4 teaspoon black pepper

Method:

Steam the potatoes for 10 minutes or until tender, about 10 minutes. Rinse under cold water to stop the cooking process, and set aside.

Meanwhile, place a large, heavy-based sauce pan over high heat, and when it reaches the ‘mercury ball stage’ (i.e. water flicked into the pan forms little balls that roll around the surface before evaporating), add the diced onion. Sauté vigorously until onion is lightly browned in spots. Add garlic and sauté for 20 seconds.

Turn down heat to medium-high. Deglaze the pan by adding a little water or low-sodium stock, being careful to pour it into the side of the pan to avoid scalding, and stirring continuously. Continue cooking until onion is tender.

Add the kale and cook until it is wilted, about 5 minutes.  Reduce the heat to low and continue cooking for another 5 minutes.  Add the potatoes and cook until heated through.

Mustard sauce

Combine mustard, dates, vinegar and pepper in a food processor or blender and blend until smooth, adding enough of the soaking water from the dates to reach a thick pouring consistency.

Pour the mustard sauce over the vegetables, stir to combine and serve warm.