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
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
MASHED POTATOES WITH KALE
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
- For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
- To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.
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
SAUTéED POTATOES WITH BLACK KALE AND NIGELLA
One of the reasons we love latkes so much is because the browned crispy edges of potatoes are so delicious. Even when they are just browned and not particularly crispy, as they are here, they are irresistible. It helps to use a heavy nonstick pan for these so that you can cook the potatoes long enough and on high enough heat to get the browned edges, without losing those edges to the surface of the pan, where they will undoubtedly stick once they have absorbed the oil. I have been using a potato called simply "yellow potatoes" for this; they are slightly starchy, just a little less so than a Yukon gold or a fingerling, both of which will work just as well. Blanch the kale before you cook the potatoes, cut it into slivers, and add to the potatoes once they are tender. I season the mix with nigella seeds, one of my favorite spices; you can also add something with a kick, like cayenne or chile powder, if you want to pump up the heat.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil while you clean kale. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful. Cut squeezed bunches of kale into slivers and set aside.
- Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 3 grams
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
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