hash it out

Potato hash with kale and apples. I do believe kale might be a pregnant woman's best friend!

It's good for people not carrying babies, too, of course, but it seems to be especially beneficial for those of us who are expecting.

It's packed with fiber, which is crucial since digestion slows down SO MUCH during pregnancy. It's also rich in calcium, folic acid, and vitamins A, C, and K. My doctor recommended calcium supplements, so I know it's extra important in forming a strong baby. Folic acid can help prevent birth defects of the baby's brain and spinal cord. Vitamin A is crucial for a healthy immune system for both mother and child. Vitamin K is less familiar to me, but it apparently keeps the blood vessels strong during pregnancy, when the added blood flow becomes crucial to the uterine system. (Just a little Pregnancy Nutrition 101 for you there.) :)

Kale is also pretty high in iron, which is key for me since I've been borderline anemic at times. It rivals spinach as the most iron-heavy dark leafy green vegetable. Eat it, Popeye!

So. Those are the reasons why I gave up resisting kale and began to eat it regularly. This hash has been my favorite way to prepare and consume it, as it offers a variety of textures and tastes with fairly little prep work. I haven't had a side dish as hearty, delicious, and nutritious as this one in a long time!

Mish-Mash Hash
(printable recipe)
Serves 3-4
Ingredients:

• 1 potato, peeled and diced
• 1 apple, peeled, cored, and diced
• 1 onion, thinly sliced
• 1 small bunch kale, stems removed and leaves roughly chopped
• 1/4 cup sliced almonds, toasted
• 1 tablespoon Dijon mustard
• 1/4 cup water
• Salt and black pepper, to taste

Directions:
First, in a medium pan, heat a splash of olive oil on medium-high until hot, then add the potato and season with salt and pepper.
Cook, stirring occasionally, 7 to 9 minutes, or until browned and slightly tender.
Add the apple and onion to the pan; season with salt and pepper.
Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
Add the kale and cook 2 to 3 minutes, or until slightly wilted.
Add the mustard and water; cook 3 to 4 minutes, or until the kale has wilted and the water has mostly evaporated.
Transfer to a serving bowl or plate and garnish with the almonds. Enjoy!