|
8 cups torn kale leaves (about 1/2 large bunch; see Tip)
|
|
2 tablespoons horseradish
|
|
1/2 teaspoon freshly ground pepper
|
|
2 cups cooked shredded potatoes (see Ingredient note)
|
|
3 tablespoons extra-virgin olive oil
|
A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, 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.
Ingredient Note: 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.
|
