Your humble, nutrient-dense, vegetable.
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- Stove Top
- 3 lbs. / 1.4 kg. White russet, or yellow potatoes
- 1 tbs. / 15g. Sea salt + extra for seasoning
- 8 tbs. / 120 ml. Olive oil split
- 6 Cloves garlic minced
- 1 Small bunch kale leaves only & finely chopped (about 6 cups/130 g.)
- 1/2 tsp. / 1 g. red pepper flakes
- Wash potatoes, peel half of them, and cut all of them into 2” cubes.
- Put cubes into a 5-quart pot, add cold water (enough to cover them) and salt, bring to a boil and then turn to a simmer, cooking for about 20 minutes, until tender.
- While potatoes are cooking, in a skillet over medium heat, add 3 tablespoons olive oil and garlic, cook for 1 minute. Then add kale and cook until wilted, about 8 minutes. Set aside.
- When potatoes are tender, reserve 1 cup of the cooking liquid and drain the rest.
- Right in the pot, mash or rice the potatoes with another 3 tablespoons olive oil and slowly add in some of the reserved cooking liquid to get to the consistency you want.
- Add the cooked kale mixture to the potatoes and gently fold it in. Add salt to taste.
- Put in a serving dish, drizzle with remaining 2 tablespoons olive oil, and sprinkle with red pepper flakes.