Tasty potato side dish with garlic and sharp parmesan to offset the kale's bold flavour. I serve it as the side whenever I cook frittata or quiche.
Adapted from this recipe (from a rather lovely blog): http://italyonmymind.com.au/2012/10/27/silver-beet-and-potato-smash-a-childhood-recipe/
Wash the potatoes (good varieties are dutch cream or desiree) and cut into a roughly uniform chunks.
Put a steam basket into a large saucepan and add enough water to not quite touch the bottom of the basket.
Add the potatoes and put the pan over high heat with the lid on, once you can hear the water boiling, turn down the heat so that it is just gently boiling (do this by sound and sense - you'll lose the steam if you lift the lid).
Wash, destem and slice the kale into short ribbons around 1-2cm wide.
Put a large frying pan (pick one with a lid) over a medium heat and add a good amount of olive oil and a few cloves of sliced garlic.
Once the garlic starts to develop a brown colour, add the sliced kale and quickly cover with the lid (it will spit and splutter a bit).
Within a few minutes the kale will be a brilliant green colour and wilted, turn the heat right down at this point.
Test the potatoes by sticking a knife into one, there should be slight resistance when inserting the knife but the potato shouldn't lift as you withdraw it.
Once the potatoes are ready, scoop them into the frying pan with the kale and let them fry a little as you grate a fairly generous amount of parmesan cheese over the top.
Use a potato masher or fork to smash the potatoes somewhat and roughly mix everything together.
If you are not familiar with steaming potatoes, you could boil them, or you could give it a try. The key is to keep the water boiling lightly to produce steam, but not boil the pot dry. If you boil the pan dry you'll be able to smell it. If this happens resist the urge to add heaps of water as this will taint your potatoes with the burnt flavour, instead remove the pan from the heat, remove the potatoes and then add water, give it a quick scrub and rinse to remove the burnt residue and then put everything back to together (new water, steam basket, potatoes back on the heat). Don't stress too much about this, it is not common to boil the pot dry and you'll quickly get the hang of it.
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.2mg||0 %|
|Sodium 53.7mg||2 %|
|Potassium 606.9mg||16 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 12.9g|
|Protein 4.3g||6 %|
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Calories per serving: 77
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