Ingredients

  • 2 cups finely chopped potatoes
  • 1 teaspoon extra-virgin olive oil or canola oil
  • 1 clove garlic minced
  • 4 cups loosely packed coarsely chopped kale
  • 1/8 cup almond milk
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • Vegetable oil spray as needed

Instructions

  1. Add the potatoes to a large saucepan of boiling water. Cook until tender, about 30 minutes.
  2. In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté until golden brown. Add
  3. Ingredients
  4. 2 cups finely chopped potatoes
  5. 1 teaspoon extra-virgin olive oil or canola oil
  6. 1 clove garlic minced
  7. 4 cups loosely packed coarsely chopped kale
  8. 1/8 cup almond milk
  9. 1/4 teaspoon sea salt
  10. 1/8 teaspoon ground black pepper
  11. Vegetable oil spray as needed
  12. Instructions
  13. Add the potatoes to a large saucepan of boiling water. Cook until tender, about 30 minutes.
  14. In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté until golden brown. Add the kale and sauté for 2 to 3 minutes. Transfer to a large bowl.
  15. Drain the cooked potatoes and transfer them to a medium bowl. Add the milk, salt, and pepper and mash with a fork or potato masher. Transfer the potatoes to the large bowl and combine with the cooked kale. Preheat the air fryer to 390°F for 5 minutes.
  16. Roll the potato and kale mixture into 1-inch nuggets. Spritz the air fryer basket with vegetable oil. Place the nuggets in the air fryer and cook for 12 to 15 minutes, until golden brown, shaking at 6 minutes
  17. Recipe Notes
  18. No-Oil Option: Omit the olive oil.
  19. Shortcut: Cook the potatoes, kale, and garlic with 1/2 cup vegetable broth in an Instant Pot or other multicooker or pressure cooker for 6 minutes on low pressure. Use a quick release. Mash in the pot with the almond milk, salt, and pepper.
  20. No air fryer? Bake on a parchment paper-lined baking sheet at 425°F for 25 to 30 minutes (until golden brown). 
  21. Recipe from The Vegan Air Fryer, by JL Fields.
  22. the kale and sauté for 2 to 3 minutes. Transfer to a large bowl.
  23. Drain the cooked potatoes and transfer them to a medium bowl. Add the milk, salt, and pepper and mash with a fork or potato masher. Transfer the potatoes to the large bowl and combine with the cooked kale. Preheat the air fryer to 390°F for 5 minutes.
  24. Roll the potato and kale mixture into 1-inch nuggets. Spritz the air fryer basket with vegetable oil. Place the nuggets in the air fryer and cook for 12 to 15 minutes, until golden brown, shaking at 6 minutes

Recipe Notes

No-Oil Option: Omit the olive oil.

Shortcut: Cook the potatoes, kale, and garlic with 1/2 cup vegetable broth in an Instant Pot or other multicooker or pressure cooker for 6 minutes on low pressure. Use a quick release. Mash in the pot with the almond milk, salt, and pepper.

No air fryer? Bake on a parchment paper-lined baking sheet at 425°F for 25 to 30 minutes (until golden brown). 

Recipe from The Vegan Air Fryer, by JL Fields.

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