Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 4 servings, 1/2 cup each
Total Time: 35 minutes
Prep Time: 35 minutes
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 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
- 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.
Recipe Tips & Notes:
- 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.
Per serving: 240 calories; 12 g fat (2 g saturated fat, 8g mono unsaturated fat); 0 mg cholesterol; 30 g carbohydrates; 6 g protein; 5 g fiber; 244 mg sodium; 651 mg potassium
Exchanges: 1 starch, 2 vegetable, 2 fat
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Heart Healthy
- High Potassium
- High Calcium
- Low Sat Fat
- Low Sodium
- High Fiber
- Low Calorie
- Diabetes Appropriate
- Seasons & Occassions
- Dish Type(s)
- Side Dishes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.