Sautéed Leeks And Potatoes

Adapted from Savory Spin

Ingredients

2 tbsp cooking oil, butter, or lard
1 large yellow onion
5 cloves garlic
1 inch ginger about 2 tsp grated
2 stalks celery
1 large or a few small potato
2 stalks leeks about 2 cups

1 jalapeño
1 cup chopped kale
2 tsp coriander
1/2 tsp turmeric
1 tsp smoked paprika
Salt and pepper to taste
OPTIONAL: Parsley to garnish

Instructions

  1. Chop up the potato. The smaller the pieces, the quicker the potato will cook.
  2. Add the cooking oil to a large frying pan, add the potato into it, cover the pan, and sauté about 5 minutes over medium heat/flame.
  3. Wash the leeks (give them a good rinse) and slice them up. Peel and chop up the onion, ginger, and garlic. Rinse the celery and chop up the celery stalks.
  4. Add in the onions, ginger, garlic, and celery, and sauté for about 7–10 minutes over a medium flame/heat. Make sure to stir often so nothing burns.
  5. Add in the leeks, jalapeño, kale, coriander, smoked paprika, and turmeric, and stir well for another 5+ minutes or until kale has thawed and leeks are tender.
  6. Remove from heat and season with salt and pepper to taste.
  7. This next step is completely optional, so, if you prefer, you can serve this dish garnished with some chopped fresh parsley.
  8. **OPTION: add cooked ground sausage, sliced links, or cooked bacon or ham and make a main dish!