Kale & Potato Hash
From Eating Well magazine, this can be served as a side dish, or with a hearty breakfast or brunch. A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for this hash, remove the tough ribs, chop or tear the kale as directed, then wash it-- allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.
SERVES 4 , 4 1/2 cup servings
- 8 cups torn kale leaves (about 1/2 large bunch)
- 2 tablespoons horseradish
- 1 medium shallot, minced
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 2 cups cooked shredded potatoes
- 3 tablespoons extra-virgin olive oil
Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.