By FLKeysJen on February 25, 2008
Photo by Bergy
Photo by Bergy
"From Eating Well magazine, this can be served as a side dish with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for this hash, 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. 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."
Serving Size: 1 (231 g)
Servings Per Recipe: 4
"This was oh so good! I skipped Step #1 completely. We don't own a microwave besides. It really isn't necessary to wilt the kale first. I dumped everything in a bowl, stirred together and cooked for about 10-15 minutes on medium heat in olive oil. Used organic lacinto/dinosaur kale and Bubbie's brand horseradish. Regular yellow onion subbed for shallots and I used 1/2 onion. A spatula was used to flatten the mixture as it browned. This was surprisingly tasty! To serve: poached egg on top and a squirt of Marie Sharp's hot sauce and a simple side of roasted whole carrots. Yum! Made for Best of 2012 and will be added to my cookbook Best of 2013! Thank you!"
"Pretty good, pretty easy, and pretty healthy!"
"Wow, this is so super delicious, and made a great "brunch for dinner" item served with scrambled eggs. I used less oil and also sauteed the greens in the pan. The horseradish adds to the wonderful flavor. A definite new favorite!"
"This was the perfect dinner. We had a huge lunch today, so wanted to find something light and tasty for dinner. This fit the bill exactly, as we had some organic kale just waiting to be used up. We used all the ingredients listed, but did up the horseradish since we both love it. Topped it with an egg over-easy and a homemade batter bun - DINNER!!! Made for ZWT8 - Great Britain. Thanks to my Om Nom Nommer team buddy Jen, for another great recipe!"
"Great recipe - although I had to make some modifications due to what I had on hand. I used sweet potato instead of regular, used a small red onion instead of shallot, and instead of horseradish I just chopped up some garlic. I tried microwaving the 2 sweet potatoes for 3 min. instead of boiling, but it made them a little too soft to easily grate, so I ended up cutting them into pieces. Would microwave less time to be able to grate. I put two poached eggs over it - delicious brunch!"
"We loved this recipe. I don't micro wave so I boiled the fresh chopped kale until quite soft ( apprx. 15 minutes) let it cool, squeezed all the moisture out and the chopped it even finer. Used a can of sliced potatoes, cut them into coarse shreds and followed the recipe. Served with a lovely stew"
"One of those tasty dishes you eat and your body thanks you for it."
"Thanks for posting Jen, I don't have a microwave so wilted the kale down in the pan and then tipped it back into a bowl with the other ingredients, mixed it then put back in the pan. Like the previous reviewer I tried not to stir these too much so the potatoes were nice and crispy. Made for ZWT4."
"This is a yummy and different way to prepare potatoes. I love the addition of the kale and horseradish. I didn't stir mine too much..I like the crunch of the crust that forms when left alone. Thanks for posting Jen!"