Sometimes you just need a baked potato! Who would have thought that kale dripping in BBQ sauce and sweet caramelized onions would make such a scrumptious combination? This is a easy and uncomplicated meal that just takes a bit of time for the potatoes. It's a perfect introduction to a more summery mood.
Hello there, my sweet doves! Sorry it's been so long, but as you know (if you follow on Facebook, Instagram, and/or Twitter) I've been in Kauai! It was a complete dream. There was lots of Hawaiian farmer's markets attended, playing at the beach, eating at delicious vegan restaurants, and even a nude beach adventure! It got a little creepy, but that's a story for another time.
I'm happy to be home though, even in the full swing of everything that's happening. It's a crazy busy life and I often have to remind myself that life can't always be a relaxing day at the beach, or a serene ski through the woods. Change is necessary. Even if at the time it feelings overwhelmingly worrisome, exhausting, and stressful. I know that the payoff is big and 110% worth every nerve-wracking minute!
Before we left on vacation I whipped up these baked taters, while trying to use up the last of the vegetables in the house. Boy did they hit the spot! It's a great spring time dish to kind of help get you in the mood of summer strolling on down the lane. Todd and I can't wait to do a lot of BBQing this summer! #grillalltheveggies
BBQ Kale Baked Potatoes
Sometimes you just need a baked potato! Who would have thought that kale dripping in BBQ sauce and sweet caramelized onions would make such a scrumptious combination? This is a easy and uncomplicated meal that just takes a bit of time for the potatoes.
Yield: 4 potatoes
- 4 large russet potatoes, whole and unpeeled
- 2 tbsp olive oil, divided
- 1 large yellow onion, cut into half-moon slices
- 2 large garlic cloves, minced
- 4 large kale leaves, destemmed and chopped
- ½ cup vegan BBQ sauce, divided
- ½ tsp ground mustard powder (or regular mustard)
- dash of salt
- dash of ground black pepper
- Preheat oven to 350° F. Scrub the potatoes and dry them. Poke with a fork about six times per potato, all over. Place them in a bowl and coat with 1 tbsp olive oil. Next, place the potatoes directly on the center rack in the oven and bake for about 1 hour. Put a baking pan on the rack below the potatoes to catch any oil drippings. When done, the potatoes should be fork tender.
- While the potatoes bake, heat the remaining 1 tbsp olive oil in a large cast iron skillet or heavy bottomed soup pan over medium. Add the onion slices to caramelize. This will take about 40 minutes over medium to medium-high heat, stirring occasionally. When they are darkened in color and taste sweet, add the garlic and reduce heat to medium.
- Next, add the kale leaves to wilt. You may have to wilt them in batches if there isn’t enough room in the pan, but they wilt down quite a bit so don’t be scared of overflowing the pan. Once they are completely wilted and tender, stir the mustard powder into a ¼ cup of BBQ sauce. Next, stir the ¼ cup of sauce into the kale mixture. Remove from heat and set aside.
- When the potatoes are done baking, Poke a dotted line with the fork from tip to tail of each potato. Push on the sides to crack it open, and salt and pepper to taste. Drizzle each potato with about 1 tbsp (remaining ¼ cup) of BBQ sauce and sprinkle with salt and pepper. Next, place ¼ of the kale mixture in the middle of the each potato.
- Serve hot!
Dutch Word of The Day
Vacation --> vakantie (vah-kon-zee)
Information of The Day
If you occasionally indulge in McDonalds french fries (no judgement, fries=delicious)..they are in fact...surprising not vegan. Or even vegetarian! Check it out in it's ridiculousness here. They assure us nothing they have is either vegan or vegetarian. Good to know. Word has it Burger King's fries are the same, but Wendy's apparently are A-okay!