Oh my. I have been horribly remiss in keeping this blog up to date. I am so sorry. There are loads of things to tell you about, like all of Lucy’s crazy shenanigans and our upcoming Maui trip. There’s a few good recipes to share and lots of muddy trail running to fill you in on. My mom and sister are coming to town this weekend to celebrate the girl turning TWO. TWO!? Can you believe that? In any case, I’m busy. Really busy. Work, running, Lucy time, Gordon time, etc. And there’s just not enough time to blog.
However! There are some really yummy things that have crossed my dinner table of late. I am a HUGE fan of winter greens- kale, collards, chard, spinach. You name it. When I came across this recipe on 101cookbooks, I figured it was worth a shot, despite G’s grumblings about KALE in mashed potatoes. But it’s good. I think the key is to slice it fairly thin- in ribbons. You don’t need a big old chunk of chewy kale messing up your pillow-y mashed potatoes. But if you slice it failt small it’s more like flecks of kale. And THAT is quite alright with me. I suspect that my use of heavy cream in place of milk (I had some to use up) also contributed to the final product.
Kale and Olive Oil Mashed Potato Recipe
Adapted from: 101cookbooks
3 pounds potatoes, peeled and cut into large chunks
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender – about a minute. Set aside.
Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.
Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions and Parmesan cheese.