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Author Notes: My original inspiration was from an accidental masterpiece on the Food Network's Chopped. Combining simple mashed potatoes with some sauteed kale. Brilliant. Beautiful colors and a soul warming dish for cold and snowy winter nights. - Brussels Sprouts for Breakfast
Serves 4 people
- 4 Yukon gold potatoes (skin on and quartered)
- 1 large bunch Kale (stems and spines removed, rough chop)
- 2 shallots (diced)
- 5 cloves garlic (rough chop)
- 1/2 cup Gruyere cheese (freshly grated)
- 1/2 teaspoon crushed red pepper flakes
- 4 tablespoons unsalted butter
- 1/2 cup milk
- salt and pepper
- olive oil
- Combine potatoes, water and a healthy pinch of salt in a large pot. Bring to a boil and let cook for about 10 minutes, or until a fork slides in to the potato easily.
- While potatoes are boiling, heat a large saute pan with olive oil over medium heat. Add the shallots, salt, pepper and crushed red pepper flakes. Cook for about 5 minutes, until shallots are soft. Add the garlic and cook for 2 minutes. Add the kale to the pan and give it a turn to coat all the leaves in oil. Add a dash of salt and pepper. Cover the pan let cook for about 15 minutes, turning the kale occasionally. Taste and add salt as necessary.
- When the potatoes and kale are done, combine in the bowl of a food processor. Add milk, butter and some additional salt and pepper. Pulse until there are no big clumps left, it's okay if its still a little chunky.
- Remove from the food processor and transfer to a bowl. Stir in the Gruyere and taste. There should be loads of flavor at this point! This would be a great recipe to get your kids (and you) to eat the daunting superfood, kale.