POTATO AND KALE CAKES WITH ROUILLE
Provided by Melissa Clark
Categories Potato Appetizer Bake Vegetarian Low Cal New Year's Eve Lunch Mayonnaise Kale Winter Healthy Party Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12
Number Of Ingredients 18
Steps:
- For rouille:
- Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For cakes:
- Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
- Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
- Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.
SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
MASHED POTATO AND KALE CAKES
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
- In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
- Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.
Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g
MASHED POTATO AND KALE CAKES
Taken from Everyday Food, November 2011 for safe keeping. Seems good for leftover mashed potatoes as well.
Provided by RaeMay
Categories Potato
Time 45m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes over high then reduce to a rapid simmer.
- Add leek and kale, cook until potatoes are tender (about 10 minutes), drain and transfer to large bowl.
- In cast-iron or nonstick skillet cook bacon until crisp, transfer to bowl with vegetables.
- Season to taste with salt and pepper then mash and form into patties (about 12).
- Pour off fat from skillet, wipe clean, add butter and cook patties until golden on sides (flip once).
Nutrition Facts : Calories 349.4, Fat 21.3, SaturatedFat 8.2, Cholesterol 35.9, Sodium 341.8, Carbohydrate 32.1, Fiber 4.3, Sugar 1.8, Protein 8.8
PERUVIAN SWEET POTATO AND KALE TORTILLA
Tortillas in Peru, as in much of the Spanish speaking world, are dishes similar to frittatas and omelets. This version uses ingredients are are locally available this time of year in central Texas. This and other recipes can be found on our website at www.coseppikitchen.com
Provided by taylor.cook
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large 100% oven proof skillet over medium heat.
- Add onion to the skillet and saute until translucent, 2 to 3 minutes.
- Add garlic and sweet potato to the skillet and cook until the potatoes are slightly crispy, about 5 minutes.
- Add chopped kale to the skillet and continue to saute until the kale is bright green and slightly wilted.
- While the vegetables are cooking combine the eggs, milk, salt, and pepper in a medium bowl and whisk until thoroughly blended.
- Pour the egg mixture over the cooked vegetables and, without stirring, allow to cook on medium-low heat until the eggs have almost set, about 5 minutes.
- To finish cooking the tortilla transfer the skillet to a preheated oven and broil on high (500 degrees Fahrenheit) until the top is golden brown.
- Remove the skillet from the oven and run a silicone spatula around the edge of the pan to remove the tortilla from the pan.
- Serve warm with your favorite aji or hot sauce.
Nutrition Facts : Calories 170.9, Fat 6.3, SaturatedFat 2.1, Cholesterol 188, Sodium 516.9, Carbohydrate 19.9, Fiber 2.9, Sugar 4.9, Protein 8.9
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POTATO AND KALE CAKES WITH ROUILLE RECIPE | BON APPéTIT
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- Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
- Heat 11/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
- Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD Can be made up to 2 hours ahead. Let stand at room temperature.
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