My variation from it is indicated by italicized text surrounded by single brackets. For example, [Variation].
Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. [I have served with poached and eggs over medium. Both are equally good. I have not served it with pork chops or steak but I get no complaints with ham or bacon.]
Makes 4 servings, 1/2 cup each
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
8 cups torn kale leaves (about 1/2 large bunch; see Tip) [You can substitute with spinach]
2 tablespoons horseradish [I have cooked without horseradish but it is really good with it.]
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt [I don't add salt]
2 cups cooked shredded potatoes (see Ingredient note) [I use frozen shredded potatoes]
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. [I do not microwave kale but saute it.]
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine. [I cook the potatoes first and separately.]
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. [I have put it in the oven and let it bake unti potatoes brown, then crack two eggs over until the eggs are medium texture. ]
NUTRITION INFORMATION: 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.
TIP: Tip: 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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