Friday, October 12, 2012

Kale "Smashed Browns" with Eggs

Yet another post based off of a recipe from the Whole Foods app. Originally a Bubble and Squeak, I made a few tweaks and added eggs for protein.

  • 2 T coconut or olive oil, divided
  • 2 cloves garlic, finely chopped
  • 1 leek, white only, chopped
  • 1 bunch Kale, stemmed and roughly chopped
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • 1/2-1 cup broth (veggie or chicken) 
  • 2 pounds russet potatoes (about 3 large or 5 small), peeled and quartered
  • 2 T butter
  •  2 T milk of choice
  • 4 eggs (optional if you want to eat the potatoes as a side for something else rather than as an "egg scramble")

Heat oil in large skillet over medium heat, saute garlic and leek for 1-2 minutes. Add kale and broth, stir to combine and season with salt, pepper, and cayenne. Raise heat to high, cover, and cook for 5 minutes. Reduce heat to low-medium, cover, and let cook for another 10 minutes, or until kale is wilted and stock is evaporated. 

Meanwhile, place potatoes in saucepan, cover with water, and season with salt. Bring water to a boil then reduce heat and simmer for 10-15 minutes, or until potatoes are soft. Drain water and place cooked potatoes in a large bowl. 

Add butter and milk to potatoes and smash. Next, add the kale mixture to the potatoes and combine. 

Heat the large skillet over medium heat and add the remaining oil. When hot, scrape the potato mixture into the pan and use a spatula to level the top. Cook until golden brown on the bottom, 8 to 10 minutes. Working in sections (the cake will break apart as you flip it) use a spatula to flip the pancake over, then press the top gently with the spatula to make the top smooth again. Continue cooking until the bottom is browned and the potatoes are heated through, about 8 more minutes. Serve warm as a side dish, or add eggs to make an egg scramble. 

This recipe makes ~8 servings. Enjoy! 

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