Cooking with Kale, Making it Savory

by Molly Niendorf — August 23, 2008

Maybe you've tried kale in salads, and enjoyed it. But it's time to get more adventurous. Kale can punch up a number of dishes, from pumpkin stir frys to soft, creamy polenta. Heidi Swanson, of 101 Cookbooks, suggests a kale and olive oil mashed potatoes recipe.

Kale and Olive Oil Mashed Potatoes
Serves 6

3 lbs potatoes, peeled and cut into large chunks
Sea salt 4 tablespoons extra virgin olive oil
4 cloves garlic, minced 1 bunch kale, chopped
1/2 cup warm milk or cream Freshly ground black pepper
5 scallions, chopped 1/4 cup freshly grated Parmesan, for garnish

1. Put the potatoes in a large pot and cover with water. Bring water to boil and cook for 20 minutes.
2. Heat two tablespoons of olive oil in skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and sauté until tender - about a minute. Set aside.
3. Mash the potatoes and slowly stir in milk. Season with salt and pepper.
4. Dump the kale on top of the potatoes and stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.

While this recipe is delicious, it's also pretty rich. I made a few changes the second time around, with equally tasty results: I didn't pour olive oil on in the last step, used skim milk in the place of cream, and tried mashed cauliflower rather than potatoes. Adapt the recipe to your tastes, and enjoy!