Potato and Kale Rolls Recipe

This quick Potato and Kale Rolls recipe can be adapted to use many different kinds of fillings.



From "Good and Cheap"
September 2015

  • Potatoes and Kale
    This Potato and Kale Rolls Recipe works well with leftover Raita or Roti, an Indian flatbread.
    Photo by Fotolia/venemama
  • Good and Cheap
    Originally developed by author Leanne Brown to provide quality recipes to those in the SNAP (or Food Stamps) program, "Good and Cheap" features a collection of tasty recipes that can be made on a shoestring budget.
    Cover courtesy Workman Publishing
  • Potatoes and Kale
  • Good and Cheap

Yield: 4 servings

Good and Cheap (Workman Publishing, 2015) is a cookbook for people with very tight budgets. Author Leanne Brown’s recipes maximize every ingredient and teach economical cooking methods. The book also includes tips on prices and shopping, stocking your pantry with the basics, and mastering the simple extras that make everything taste better. This Potato and Kale Rolls Recipe is from the section “Snacks, Sides and Small Bites.”

You can purchase this book from the Mother Earth Living store: Good and Cheap.

These are a great meal to make when you have leftover Roti and Raita. The possibilities for fillings are endless—this quick version with potatoes and greens is tasty and satisfying. $0.66/serving; $5.25 total

Potato and Kale Rolls Recipe

Ingredients:

• 1 tablespoon ghee or butter
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon finely grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 teaspoon salt, plus more to taste
• 2 large or 4 medium-size potatoes, chopped
• 1 bunch kale or spinach, stems removed, chopped
• 8 Roti
• Sprinkling of chopped fresh cilantro
Raita

Instructions:

1. Place a skillet over medium heat and add the ghee. Once it is hot, add the cumin seeds and let them sizzle for 5 seconds before adding the onion. Let the onion cook for 2 minutes, stirring occasionally.

2. In a small bowl, combine the garlic, ginger, turmeric, coriander, cayenne pepper, salt, and 1 tablespoon water.

3. Add the spices to the onion mixture and cook, stirring, for another 2 minutes. It will smell strongly aromatic. This step is important because the spices will toast and release their flavor.

4. Next, add the potatoes and stir them with the onion and spice mixture to coat. Add about a cup of water and cover the pan with a lid. Let the potatoes cook until tender, about 10 minutes, stirring occasionally. Add more water as needed. The water helps everything cook evenly, but you want the final mixture to be dry potatoes with just enough moisture to keep them from sticking. When you add water, be sure to let it cook off.

5. Test the potatoes with a fork: If you can easily pierce them, they’re ready. Once they are, add the kale and stir until the kale is wilted, 1 to 2 minutes. Taste and add more salt if needed.

6. To assemble the rolls, scoop 1/8 of the mixture into the center of a roti, distributing it in an even line. Roll it up.

7. Serve 2 roti per person with cilantro and a generous dollop of raita, either inside the wrap or on the side.

Find more recipes and tips for planning meals on a budget in Eating Well on 4 Dollars a Day


Reprinted with permission from Good and Cheap, by Leanne Brown, and published by Workman Publishing. Buy this book from our store: Good and Cheap.


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