SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
KALE AND ROASTED-POTATO SALAD
Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes offer complex carbohydrates and generous doses of potassium, iron, and vitamin B6. Leave the skin on for extra fiber.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
- Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.
Nutrition Facts : Calories 268 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 389 g
MASHED POTATOES WITH KALE (COLCANNON)
Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
- While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
- Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY POTATO KALE GRATIN RECIPE BY TASTY
Here's what you need: russet potato, kale, shredded parmesan cheese, shredded gruyère cheese, bread crumbs, butter, garlic, flour, milk, salt, pepper
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
- Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
- For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
- Add flour and mix until mixture browns slightly.
- Add milk, salt, and pepper and simmer on low heat until mixture thickens.
- In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
- Starting from one side layer your potatoes across the kale covering the entire dish.
- Gently press the potatoes and kale mixture down to make more room in the dish.
- Drizzle half of the Béchamel sauce across all of the potatoes.
- Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
- Garnish to taste with parmesan, Gruyère, and bread crumbs
- Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 60 grams, Fat 12 grams, Fiber 4 grams, Protein 13 grams, Sugar 5 grams
SIMPLE KALE & MASHED POTATOES
I really enjoy Kale with potatoes and decided to make a very simple version of it. It is quick to make and very flavorful. Use margarine instead of butter if you wish
Provided by Bergy
Categories Potato
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Cover the potatoes with water and bring to a boil, turn the heat to medium but keep the potatoes boiling.
- Add kale to the boiling potatoes.
- When potatoes are soft drain the potato kale mixture
- Add ricotta and butter, salt and pepper to the drained potatoes and kale - mash coarsely.
- Serve.
Nutrition Facts : Calories 286.5, Fat 5.6, SaturatedFat 3.4, Cholesterol 15.2, Sodium 73.5, Carbohydrate 53.3, Fiber 6.9, Sugar 2.2, Protein 8
LAYERED POTATOES WITH KALE
This is a really filling, warming dish that is perfect when the weather turns chilly. Some view it as a side dish, but we have often enjoyed it as a main. Make sure to slice the potatoes thin or it will take a while for this to bake!
Provided by smellyvegetarian
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Saute onions in oil over medium heat until tender.
- Add kale and toss until it begins to wilt.
- Arrange potato slices in a sprayed 13 x 9 pan.
- Sprinkle 1/2 of all the herbs and arrange kale mixture over this. Sprinkle remaining herbs on top.
- Arrange sweet potatoes on top and cover with foil.
- Bake 40 minutes. Remove foil, sprinkle cheese on top, and bake 10 more minutes or until cheese is melted.
Nutrition Facts : Calories 145.2, Fat 1.9, SaturatedFat 0.3, Sodium 324.6, Carbohydrate 29.9, Fiber 4.2, Sugar 3.5, Protein 3.1
MASHED POTATOES WITH KALE (REALLY!)
This is a great kid friendly way to add greens to a meal. I was a little skeptical of this recipe the first time I tried it, but it is really good. It's from a book called The Mom's Guide to Meal Makeovers, which I highly recommend for anyone trying to make fast, yummy, super healthy meals for their families. Enjoy!
Provided by Mariah
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook kale according to package directions. Drain in a colander and squeeze out any liquid.
- While kale is cooking, place potatoes in a large saucepan. Add enough water to cover. Cover pan and bring to a boil. Reduce heat and cook, covered, at a low boil until tender, about 10 minutes.
- When the potatoes are done, drain and return to pan. Add broth, cheese, butter, salt, and garlic powder and mash until smooth.
- Add kale and stir to combine. Season with pepper to taste.
- For Vegetarian do not use chicken broth.
Nutrition Facts : Calories 238.2, Fat 3.8, SaturatedFat 2.1, Cholesterol 8.8, Sodium 390.1, Carbohydrate 44.8, Fiber 6, Sugar 1.9, Protein 8.3
MASHED POTATOES WITH KALE AND LEEKS
i just threw this together last night when some great friends came over for dinner. it was a really tasty addition to the rest of the meal: big, fresh romaine salad, cran carrots (posted separately) sauteed mushrooms, my friend's lentil loaf (posted separately), rye bread, great spanish red wine, candidato-blueberry crumble for dessert (posted separately). and my husband and i just finished up the leftovers which reheated nicely. enjoy!
Provided by hlkljgk
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- cube and boil potatoes (with skins) in lightly salted water.
- strain, reserve 1 cup water.
- sautee garlic and leek in 2 Tbs oil until translucent.
- add kale, sautee until wilted.
- mash potatoes with reserved water, 2 remaining Tbs of oil.
- fold in sauteed veggies.
- add salt and pepper to taste.
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