- Follow Us:
Mashed Potatoes with Kale and Olive Oil
This is wonderful as a side dish or it can be stuffed into eggplant slices, peppers, or zucchini shells. Be sure to wash the kale leaves well as they can be gritty. You can substitute Swiss chard or spinach, if you prefer. If you are using either, 3 cups will substitute for 1 bunch trimmed kale. Be sure to trim the ends of the stems.
Ingredients:
3 pounds all-purpose potatoes, peeled and cut into large chunks
Water
Sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2 cup warm milk or light cream
Freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan cheese, for garnish (optional)
Instructions:
- Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender. Drain and place in a large bowl.
- Heat 2 tablespoons oil in a large sauté pan or skillet over medium heat. Add the garlic and chopped kale and sauté for 4 minutes, until softened. Add the sautéed kale to the bowl with the potatoes.
- Mash the potatoes and kale together with a potato masher or fork. Slowly add the warm milk and combine. Season with salt and pepper; mix just until creamy with a few chunks.
- Place the potatoes in a serving bowl. Make a well in the center and pour the remaining 2 tablespoons of olive oil over the top. Sprinkle with scallions and Parmesan cheese. Serve immediately.
Nutritional Analysis:
Calories: 330, Protein: 8 grams, Fat: 16 grams, Saturated Fat: 3 grams, Carbohydrates: 40 grams, Fiber: 4 grams, Sodium:135 mg. + salt to taste.
Yield:
Serves 4 Tags:
