Until recently, I didn't fully understand what kale is. I thought it was some fancy food, like caviar, that all the upper-crust of society ate. I'm not sure where that idea came from, but go with me on this. Anyway, it wasn't until I really dove into the internet food world that I saw people start talking about kale a lot. Then I was like, "Hm, well it's a green vegetable, but maybe I won't mind it so much."
Fact: kale is bitter. I do not like it.
Fact: when you don't use a lot and hide it in delicious garlic mashed potatoes, I get healthy nutrients and outsmart my picky taste buds :P.
If you like kale-all the better! Stuff these mashed potatoes with as much of the stuff as you can! Mashed potatoes don't have to be a guilt-ridden indulgence. These have a little bit of good fats, all the nutrients and fiber, etc. of the kale and potatoes (with their skins). So really, you know, you should eat like...a bunch of this. It's totally fine by me :).
Garlic Mashed Potatoes with Kale
- 3 lbs. red skin potatoes
- 1+ cup milk
- 1 bunch kale
- 3 tbsp. olive oil
- 4-6 cloves of garlic
- 4 scallions
- 1/2 cup grated Parmesan cheese
- Pepper and kosher salt, to taste.
- Chop potatoes, don't peel. Place them in a large pot and cover with cold water.
- Bring to a boil and cook until potatoes are fork tender-about 15 minutes.
- Dice garlic.
- Wash kale, remove stems, and chop leaves into small pieces.
- In a small skillet, heat 2 tbsp. olive oil and saute garlic and kale for about 4 minutes-until the kale is wilted and tender. Season with a little kosher salt.
- Chop scallions.
- Warm milk in the microwave for about 1 minute.
- Drain potatoes once done.
- Pour in milk and mash-add more milk if needed to reach desired consistency. Season with salt and pepper.
- Stir in garlic, kale, scallions, Parmesan, and 1 tbsp. olive oil. Taste and adjust ingredients/seasonings if desired.