Ingredients
Equipment
Method
Cooking Steps
- Heat the oil in a heavy-bottomed pot over medium heat until shimmering, about 1-2 minutes.
- Sauté the diced onion, chopped carrot, and chopped celery for 7-8 minutes until soft and aromatic.
- Add minced garlic, red pepper flakes, and Italian seasoning; cook for 1 minute until fragrant.
- Introduce cubed potatoes and vegetable stock; bring to a boil.
- Once boiling, reduce heat to simmer, cover, and cook for about 15 minutes until potatoes are fork-tender.
- Add chopped kale and coconut milk; stir and cook for an additional 2-3 minutes until kale wilts.
- Season with salt and pepper to taste, stir, and serve hot.
Nutrition
Notes
For best results, use uniform cuts for the potatoes and add kale in the final cooking stage to retain color and texture.
