EattingWell Kale & Potato Hash

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EattingWell Kale & Potato Hash

8 cups torn kale leaves (about 1/2 large bunch; see Tip)

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

 

 

 

 

 

 

1. Place kale in a large microwave-safe bowl, cover and microwave

until wilted, about 3 minutes. Drain, cool slightly, and finely chop.

2. Meanwhile, mix horseradish, shallot, pepper and salt in a large

bowl. Add the chopped kale and potatoes; stir to combine.

3. 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.

 

Yield: 4 servings, 1/2 cup each

Active Time: 35 minutes

Total Time: 35 minutes

 

 

Per serving: 240 calories; 12 g fat (2 g sat, 8 g mono); 0 mg

cholesterol; 30 g carbohydrate; 6 g protein; 5 g fiber; 244 mg sodium.

 

Source: EattingWell

Formatted by Chupa Babi in MC: 10.31.06

 

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.

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