Healthy Potato Skillet

By Janae Devika, Cafe Janae.

Ann: Husband approved.  Most potato dishes are accepted by my sweetheart, but this one even received compliments and leftovers didn't last long.

Ingredients:

• 6 potatoes (pre-baked or parboiled)
• 2 avocados - diced
• 3 roma tomatoes - diced
• 3⁄4 cup black olives, sliced
• 2 bunches cilantro - chopped fine
• 2 bunches green onions - chopped fine
• 1 bunch kale - chopped fine
• 1 onion - diced
• 4 cloves garlic - minced
• 2 Tbs. dried seasoning of choice (Italian seasoning, basil, oregano, Mexican seasoning, etc)
• 2 Tbs. raw coconut oil or grape seed oil
• Salt and Pepper to taste

Optional:

• 1 cup artichoke hearts
• 1⁄2 cup sun-dried tomatoes
• 1⁄4 tsp cayenne pepper (if you like spicy food)

Directions:

Pre-bake potatoes. Cut potatoes into 1-inch cubes. Put them in cast iron skillet with 2 Tbs. oil. Fry until golden brown.
In separate pan, caramelize diced onion by putting it in a frying pan with 2 Tbs. oil and cooking it on medium-low heat until it is brown. When onions are caramelized, add garlic, spices, salt, and kale and cook for a few more minutes (with the lid on) until the kale turns dark green and begins to wilt.
Mix hot potatoes, hot onion-kale mixture, and the remaining ingredients in a large bowl and serve immediately with freshly ground black pepper and dairy free sour cream (recipe following).
This dish is very good served with fresh salsa or raw nut 'sour cream'. This is also delicious served in crepes like a burrito.

Non-Dairy Sour Cream
Ingredients:
1 cup raw cashews soaked for at least 4 hours
Juice of 1-2 lemons (depending on how tart you like it)
½ tsp salt (or to taste)

Optional:
1 probiotics capsule
¼ tsp. chipotle pepper


Directions:
Soak the cashews for at least 4 hours. Blend cashews in a Vita Mix with lemon and salt until smooth and creamy. Add a little bit of water if necessary to make it blend easier. Scrape into glass bowl and refrigerate until firm. Will last 3 days in refrigerator.

If you want to add active live cultures to the sour cream, add a capsule of probiotics to the bowl of sour cream. Stir with a spoon until well mixed. Cover and allow to sit undisturbed on counter (at room temperature) for 12 hours. Refrigerate and consume within 3 days.