Meatless Monday’s Dino-Mash
Going entirely meat-free may be the choice of some, but at AllergyKids, we recognize that diet, like religion, is not a one-size-fits-all approach. So in an effort to inform and inspire (and for those who want to eat a little less meat), we recently introduced Meatless Mondays.
As consumers are learning, our meat is often injected with all kinds of growth hormones and antibiotics, fed livestock feed that has been laced with genetically modified organisms, insecticides and antibiotics (as recently highlighted in the New York Times), and often industrially grown and produced. That knowledge can lead to some pretty jaw-dropping reactions (think, Food Inc.).
And in our efforts to afford more fresh produce in our diets, what we have learned is that for those on a budget, opting out of meat once a week can help us to afford those fruits and veggies.
So this week, we turn to our friend, Kim O’Donnel, who authored The Meat Lover’s Meatless Cookbook, in search of a meatless recipe. And since we’re all about kids here, we thought we’d share her Dino Mash.
This pretty mash is completely dairy free yet manages to be creamy and full-flavored, with the help of starchy cooking water and a head of roasted garlic.
1 head garlic
Olive oil for slathering, plus 1/4 cup
2 pounds Yukon Gold, Yellow Finn, or red-skinned potatoes (4 or 5 medium-size), scrubbed, trimmed, and peeled as necessary
2 teaspoons salt
2 cups kale, stemmed and chopped finely
1/4 teaspoon ground black pepper
HERE’S WHAT YOU DO:
Preheat the oven to 400°F.
Trim the top of garlic and pull away the outermost skin. With your hands, lightly rub the garlic with oil and place in a small roasting dish. Cover with foil.
Roast the garlic until the cloves are fork tender (but not burned), about 50 minutes. Check for doneness at 40 minutes. (A kitchen timer is helpful.)
Meanwhile, prepare the potatoes: Quarter and place in a medium-size saucepan with 4 cups of water. The water should just barely cover the potatoes. This is important.
Add the salt. Cover the saucepan and bring to a boil. Lower the heat to medium. Cook for 25 minutes, place the kale on top of the potatoes, replace the lid, and allow the kale to steam for 5 minutes. Test the potatoes with a fork for doneness. Remove from the heat.
Squeeze the garlic flesh from the cloves into a large mixing bowl. With tongs or a strainer, transfer the potatoes and kale to the mixing bowl, reserving the cooking liquid.
With a hand masher, mash the potatoes and kale, focusing on the potatoes at first, ensuring that they’re smooth, ladling in their cooking liquid as necessary (you’ll use some, but likely not all). Use a wooden spoon to combine all of the ingredients. Add the remaining 1/4 cup of oil and black pepper, stir, then taste for salt, adding more as needed.
Makes 4 servings
For more meatless cooking ideas, please visit Kim’s site at www.kimodonnel.com