This 20-minute kale and potatoes recipe is like nothing you have tasted before. The secret is in the seasoning! Old Bay seasoning makes this the most irresistible and unforgettable kale side dish you’ll ever make!
Were you like me in thinking that Old Bay Seasoning isn’t vegan- or vegetarian-friendly because it’s always associated with seafood?
Yes, I was like you, too, at one time.
Until one day, when I just happened to look at the ingredients in the back of the can of this seasoning!
Shock-Horror! The ingredients were all vegan-friendly!
So, I went about finding a recipe that pairs a healthy ingredient with a comforting one, and Old Bay would bring it together in perfect harmony!
And that’s the origin story of this kale recipe.
🛒 What you need for this kale and potatoes recipe
Here’s why I chose each ingredient specifically for this recipe! Jump to the full recipe card below!
Kale – I love purple kale because it has polyphenols and so much more. But it’s not as easy to find as curly kale. Both kale varieties are very nutritious, so use the one you can find.
Potatoes – I used small red potatoes, but you can also use baby potatoes or Yukon gold. The red spuds have Vitamin C, fiber, and minerals. Source: UC Davis.
Old Bay seasoning – It’s the surprise star of this recipe. This classic New England seasoning is traditionally used for seafood, but as I discovered, it’s completely vegan-friendly. It brings together a blend of herbs and spices, which makes this kale and potatoes recipe simply irresistible! It’s a blend of amazing herbs that makes it so aromatic.
Garlic Cloves – Garlic has emerged as a real powerhouse ingredient. It’s packed with anti-inflammatory properties, vitamins, and fiber. Source: VCU Health.
Avocado oil – packed with good fats that actually HELP your body absorb the Vitamin A and Vitamin E in kale. It’s not just cooking oil! Its goal is to make the whole dish more nutritious! Source: Cleveland Clinic. Can be substituted with extra virgin olive oil.
🪜 How to make this kale and potatoes recipe
To make the process easier to explain, I have divided the steps into 3 sections. Cooking the potatoes, prepping the kale, and assembling is the final step.
1) Cooking the potatoes
- Peel the potatoes and wash them. Chop the drained potatoes into small pieces (1-inch pieces or about the size of a US quarter).
- In a mixing bowl, add the potatoes, oil, and Old Bay Seasoning. Mix well using a wooden spoon.
- Place potatoes onto a baking sheet in a single layer. Don’t wash the mixing bowl.
- Place the baking sheet in a 400°F (204°C) preheated oven. Cook for 15 Minutes or until fork-tender. Remove from the oven and let it cool at room temperature.
2) Prepping the kale
- Take one bunch of kale and put it into a (Affiliate Link) colander. Wash and dry it completely (use a tea towel or paper towels) until every bit of water is dried off.
- Remove the tough spine from each kale leaf. Don’t worry if you get small pieces of kale in the process.
- Bunch the leaves together and cut them into chiffonade or ribbon shapes.
- Transfer the chopped kale into the mixing bowl that was used for the potatoes. Mix up the kale so that it soaks up the oil and seasoning.
3) Assembling this fabulous recipe!
- Use a skillet of your choice and place it on medium heat. Add the oil and garlic cloves, cooking for about 30 seconds. Add the chopped kale and Old Bay seasoning. Don’t touch it; let it cook by itself.
- Cook the kale until it’s half of its original size and bright green. This should be about 3-5 minutes. Now, mix well, and if it looks dry, add 1 Tbsp of water.
- Gather the cooked kale on one side of the pan and heap the potatoes on it.
- Let it cook like that for 2 minutes, and then mix everything. Old Bay seasoning is salty enough, but if you like, you can add 1 teaspoon salt. If using red pepper flakes or black pepper, add them now.
Finally, drizzle with fresh lemon juice if using, give everything one last mix, and serve immediately while it’s hot and fragrant!
P/S: Don’t throw away the potato skins and the tough stems of Kale. I love to put them into my (Affiliate Link) countertop compost bin. This one sits on my counter. Love the idea of reducing waste? Check out these 35 Best Sustainable Living Ideas that will help you have less waste.
Sauteed Kale and Potatoes
Equipment
- 1 Skillet Cast Iron pan or a wide skillet
- 1 Large mixing bowl
Ingredients
For the potatoes
- 3 small red potatoes Weighs 208g after chopping
- 1 tsp old bay seasoning
- 1 Tbsp avocado oil
For the kale
- 6 cup kale, packed weighs 174g after chopping
Assembling the recipe
- 1 Tbsp avocado oil
- 2 garlic cloves weighs 7g after chopping
- 2 tsp old bay seasoning
- 1 tsp red pepper flakes optional, sub with black pepper
Instructions
To make it easier to explain the process, I have divided the steps into 3 sections. Cooking the potatoes, prepping the kale, and the last step is assembling the recipe. Let me know what you think of this breakdown.
1) Cooking the potatoes
- Peel the potatoes and wash them.
- Chop the drained potatoes into small pieces (1-inch pieces or about the size of a US quarter).
- In a mixing bowl, add the potatoes, oil, and Old Bay Seasoning. Mix well.
- Place potatoes onto a baking sheet in a single layer. Don’t wash the mixing bowl.
- Place the baking sheet in a 400°F (204°C) preheated oven.
- Cook for 15 Minutes or until fork tender.
- Remove from the oven and let it cool at room temperature
2) Prepping the kale
- Take one bunch of kale and put it into a colander.
- Wash and dry it completely (use tea towel or paper towels) until every bit of water is dried off.
- Take each leaf of kale and remove the tough spine.
- Bunch the leaves together and cut them into chiffonade or ribbon shapes.
- Transfer the chopped kale into the mixing bowl that was used for the potatoes.
- Mix up the kale, so that it soaks up the oil and seasoning.
3) Assembling this fabulous recipe!
- Use a skillet of choice and place it on medium heat.
- Add the oil and garlic cloves, cooking for about 30 seconds.
- Add the chopped kale and Old Bay seasoning. Don't touch it, let it cook by itself.
- Cook the kale until it's half of its original size and bright green.
- This should be about 3-5 minutes. Now, mix well and if it looks dry, add 1 Tbsp of water.
- Gather the cooked kale on one side of the pan and heap the potatoes on it.
- Let it cook like that for 2 minutes and then mix everything.
- If using red pepper flakes or black pepper, add it now.
- Drizzle with lemon juice (optional) mix and serve.
Notes
* Nutritional information is approximate!
If you are using a food scale, here is the weight info:
– 1 bunch of kale is 174g after spine is removed and chopped into ribbon size
– 3 small potatoes are 208g after skin is removed and chopped into small pieces.
– 2 small garlic cloves weighs 7g after skin is removed and chopped into small pieces.
TIPS
- Old Bay seasoning is salty enough, but if you like, you can add 1 teaspoon salt.
- My first preference is purple kale for this recipe. If you can’t find it, use lacinato kale or curly kale.
- Tofu or tempeh can add much-needed protein to this meal. I like to add crumbled tofu and tempeh to this recipe.
Nutrition
Quick Answers for Your Kale and Potatoes Recipe
Absolutely! They will have a colcannon flare! Cook the potatoes your way (I prefer cooking potatoes in the Instant Pot). Then, use a potato masher like (Affiliate Link) OXO Good Grip potato masher. Then, cook the kale as described in this recipe. Bring it together, and you will have the best sauteed kale and mashed potato recipe. Top with sour cream or melted butter.
I have a wide skillet, which was perfect for cooking the chopped kale. Since it’s a massive amount at the start of cooking, it’s important to give it space to cook. You can also use a stainless steel pan, a large skillet, or a large frying pan. The best would be a cast-iron skillet.
Yes, I was shocked to find that Old Bay Seasoning is indeed vegan. The ingredients are: salt, celery seed, paprika, red pepper, and black pepper.
As a kid, I grew up eating aloo gobi and aloo palak, so I do love to make kale aloo now. Old Bay Seasoning tastes so much like tandoori masala and even a little like chaat masala. So, you can make a creamy kale aloo by adding heavy cream or coconut milk.
Yes, you can use frozen kale to make this recipe. I tried it once, and it wasn’t so bad. I still prefer fresh, but it will work in a pinch. Cook frozen kale until fully wilted (about 6-8 minutes) before adding the potatoes.
Yes! This recipe works beautifully for meal prep. See my full storage and make-ahead section below for detailed instructions on storing and reheating!
📦 Storage and leftovers
This recipe is perfect for meal prepping. It takes less than 4-5 minutes to prep them for your weekday lunch or dinner. I prefer to use up this sauteed kale and potatoes recipe by the next day or two, but it will be good for 7 days.
Store it in (Affiliate Link) in these glass meal prep containers because they are glass. This way, reheating them is easy. Reheat in a 200°F (93°C) preheated oven for 5-10 minutes, depending on the portion size.
🍽 How to serve it
This sauteed kale and potatoes recipe is the perfect side dish for your Thanksgiving dinner table and any family dinner. It’s also a great side dish to serve with cauliflower steak or fried rice.
Want a touch of sweetness? Add dried cranberries when serving this kale and potatoes.
Next time you are looking for an easy lunch, this simple recipe can be better than a donut!
🌿 Leafy vegetables to use instead of kale
- Lacinato kale (AKA Cavolo Nero)
- Fresh greens like spinach
- Collard greens
- Mustard greens
- Brussels sprout tops
- Swiss chard
Don’t like leafy greens mixed with your potatoes? This roasted potato salad is for you because it is made without greens and tastes so good.
Love unique potato recipes like this one? Then, you must try this roasted potato medley recipe by Dizzy, Busy, and Hungry. She mixes three different types of potatoes and also adds dried cranberries. How very festive! Perfect for a vegan or vegetarian Thanksgiving.
Potato and kale together sound like an “opposites attract” pair. These two know how to make it work!
👩🍳 Try these 6 ingredient recipes
When you want something quick and fuss-free, these quick 6-ingredient recipes are exactly what you need.
- Lemon orzo pasta – 6 ingredients, one pan, and ready in just 17 minutes
- Cilantro lime cauliflower rice – 6 Ingredients, the Instant Pot, and ready in just 15 minutes.
- Za’atar roasted Brussels sprouts – 6 ingredients, one pan, and ready in 20 minutes
- Pan-fried broccoli – Technically 7 ingredients (1 optional), sheet pan, and ready in 12 minutes
Love kale? Check out my kale recipes!
💌 Did You Make This Kale and Potatoes Recipe?
I want to hear all about it! Drop a comment below and tell me, I read every single comment! How old were you when you discovered that Old Bay Seasoning is vegan/vegetarian-friendly? 😄 Did you serve it for Thanksgiving or just a regular weeknight dinner?
If this kale and potatoes recipe won you over (I have a feeling it will!), please give it a ⭐⭐⭐⭐⭐ rating. It means the world to this little blog!
And if you’re feeling generous, share it on Facebook, Pinterest, X, and Instagram so more kale skeptics can discover it.
This was so good!
Thank you
This had so much flavour and was really easy too.
Thank you, Michelle
New Favorite! Thank you so much for sharing this recipe!
Thank you, Jane
This was an absolute hit at our dinner table. The recipe was easy to follow and the result was a delicious!
Thank you.
Amazing! Such a good side dish!
Thank you, Libby
I had some kale to use up when I found this recipe. I’d only ever used my Old Bay on fish (never vegetables) so I was intrigued. I have to say, it was delicious and my Old Bay will be getting much more use in my kitchen after how delicious it was on both the kale and the potatoes!
Thank you, Sharon. I am so happy you loved using Old Bay in this recipe. I have been putting it into so many recipes how.
This made a great side dish with my Beef steak yesterday. Thanks to this recipe I began to love Kale! The seasonings also played a great role in making it flavorful. Thanks for this easy and delish recipe!
Thank you, Anna