Dairy-Free Stamppot with Kale and Apple

Ingredients

• 2 lbs Potatoes, peeled and cubed
• 1 bunch Kale, chopped
• 2 medium Apple, peeled, cored, and diced
• 0.5 cup Plant-based milk (oat, soy, or rice)
• 2 tablespoons Olive oil
• 1 lb Smoked sausage (check label for allergens)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Place the 2 lbs of cubed Potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the pot.
2. 2While the potatoes are boiling, heat the 2 tablespoons of Olive oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the 1 bunch of chopped Kale and the 2 medium Apples, diced. Cook, stirring occasionally, for 5-7 minutes, or until the kale is wilted and the apples have softened slightly.
3. 3Add the 0.5 cup of Plant-based milk, 1 teaspoon of Salt, and 0.5 teaspoon of Black pepper to the drained potatoes in the pot. Mash the potatoes until smooth and creamy. Gently stir in the cooked kale and apple mixture until evenly combined.
4. 4Wipe out the 10-inch skillet and place it back over medium-high heat (375°F / 190°C). Add the 1 lb of Smoked sausage, sliced. Cook for 6-10 minutes, turning occasionally, until the sausage slices are browned on both sides and heated through.
5. 5Serve the stamppot hot, spooning the mashed potato, kale, and apple mixture onto plates. Top each serving with the browned slices of Smoked sausage.

Substitutions

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