Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.
- 8 cups torn kale leaves (about 1/2 large bunch; see Ingredient Note)
- 2 tablespoons horseradish
- 1 medium shallot, minced
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 cups cooked shredded potatoes (see Ingredient Note)
- 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.
Kale - A 1 to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for this recipe, 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.
Potatoes - 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
240 calories; 12g total fat; 2g total saturated fat; 0mg cholesterol; 244mg sodium; 30g carbohydrates; 5g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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