Tasty Potatoes and Kale

0 Scrub potatoes and cut into 1/2-inch cubes or wedges. Steam over boiling water until just tender when pierced with a fork. Rinse with cold water, drain, and set aside.
1 Rinse the kale and remove the tough stems. Cut or tear the leaves into small pieces. Heat 1/4 cup of vegetable broth in a large nonstick skillet and cook the kale. Set aside.
2 Heat 2 tablespoons of vegetable broth in a large nonstick skillet and add the onion, garlic, dill, and sesame seeds. Cook until onions are translucent.
3 Add cooked potatoes and 2 tablespoons of vegetable broth. Continue cooking until the potatoes begin to brown. Use a spatula to turn the mixture gently as it cooks. Add cooked kale.
4 In a small cup, mix lemon juice, black pepper, tamari, and mustard.
5 Add sauce to the potato/kale mixture. Cover and cook, turning occasionally, for 2 minutes.
6 Enjoy!