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FareShare Gazette -- February 2007 Recipes

This FareShare Gazette -- February 2007 Recipes recipe uses Freshly Ground Pepper, Salt, Cooked Shredded Potatoes, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 tsp
• 1/4 tsp
• 2 cup
• 3 tbsp

Method (preview)

1. 1

   1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly and chop finely.

2. 2

   2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl.

3. 3

   Add the chopped kale and potatoes; stir to combine.

4. 4

   Heat oil in a large nonstick skillet over medium heat.

5. 5

   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.

6. 6

   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.

7. 7

   The moisture helps steam the kale during the first stages of cooking.

8. 8

   Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender.

9. 9

   Let cool slightly, then shred.