Friday, January 20, 2012

Smashed Reskins with Kale

I bought a bag of Kale last week, which is another reason you should never grocery shop after a 14 mile run.  I also bought a giant bag of Redskin potatoes.  And a thing of cheese puffs.  Seriously, don't do it.  We had some leftover cream from New Year's that I wanted to use up, so this recipe came from some googling (mostly of the "I wonder if people ever put Kale in mashed potatoes" variety) and also some haphazard "just use it up" testing.

1 cup kale, washed, de-stemmed, and chopped into small pieces.  The smaller the better. 
4-5 redskin potatoes, cut up into 1 inch pieces
5 cloves garlic, minced
1/2 cup heavy cream (if you don't have any, just use milk)
1/2 cup milk
olive oil
Parmesan cheese (optional)

1. Boil a pot of water, toss in potatoes.  Let cook for 20 minutes or until tender and mashable.  Drain.  Mash (you can mash them later, but as I was mashing them later, I thought, "gee, I should have mashed these first.)
2. Heat a big pan (or use the mashed potato pan) with olive oil, saute garlic until slightly golden. 
3. Add kale, saute until bright green. 
4. Add potatoes, heavy cream, and milk.  Stir together until everything is well mixed.  If you did not mash the potatoes before, mash them now. 
5. Add salt and pepper to taste, serve topped with Parmesan and enjoy! 

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