Potatoes and Kale:
3 T olive oil
2 T Earth Balance
1/2 C onion, chopped
1 small bunch of kale, stems cut out and chopped (3 cups packed)
2 large potatoes, cut in half, boiled and chopped (4 cups)
Fill a large pot with cold water and add the halved potatoes and some salt. Bring them to a boil and cook until soft (approximately 25 minutes). Drain and cool slightly. Meanwhile, in a large saute pan melt 2 T. olive oil and the Earth Balance. Saute the onion over medium heat for about 5 minutes. Add the kale, sprinkle with a little salt and cook until the kale is softened and wilted down by half. Remove the onion and kale to a large bowl.
When the potatoes are ready, drain and place on a cutting board. Cut into pieces resembling a large dice. Add the potatoes to the bowl of onion and kale. Add one tablespoon of olive oil and salt to taste (I used 1 teaspoon sea salt). Mix well.
In the saute pan heat enough olive oil to saute the potato and kale cakes. Form the cakes using either a 1/4 or 1/3 cup measuring cup. Lay the cakes into the saute pan over medium heat and cook until lightly browned (approximately 3-5 minutes on each side). Serve on a plate with the serving sauce either on the side or drizzled over the top.
2 T Vegenaise
1 T stone ground mustard (I used Boetje's, I think it has more vinegar than most)
1 T ketchup
Mix the ingredients together.