The potatoes were Yukon Gold, small. I sliced them up, tossed them into the pressure cooker on a steamer tray, brought to pressure for a minute and turned it off. Meanwhile, a large sweet yellow onion, into a large cast iron pan with olive oil. I used a knife to remove the thick parts of the Kale stems, and cut up the leaves into large ribbons, roughly. When the onion browned, I added the potatoes and some more oil. After a minute or two, I added the Kale on top. Salt and pepper, stirring and browning all. As the Kale softened and got bright green, I added some leftover elbow pasta and shredded Veat bits, which taste like chicken but are really soy and wheat gluten magic. The result was delicious, one of those dishes which are impossible to stop eating.
