Garlicky Kale And Bean Stuffed Potatoes Recipes

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

EASY GARLIC KALE

Steps:

• Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
• Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
• Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

GARLICKY KALE AND BEAN-STUFFED POTATOES

Steps:

• Preheat oven to 400°F.
• Scrub potatoes, pat dry, and prick each several times with fork; place on small rimmed baking sheet. Bake until potatoes are very soft when pierced with tip of paring knife, about 1 hour. Leave oven on.
• Meanwhile, heat oil in large skillet over medium heat. Add bell pepper, onion, thyme, and garlic. Cook, stirring frequently, until vegetables are very soft, about 10 minutes. Add kale and cook, stirring, until wilted, about 5 minutes, adding tablespoon or two of water if mixture seems dry. Set aside.
• Set aside 1/2 cup beans. Place remaining beans in food processor with water and process until smooth. Transfer to medium bowl.
• When potatoes are cool enough to handle, slice each potato in half lengthwise. Scoop out potato flesh, leaving 1/4-inch wall. Reserve half of potato flesh (about 1 1/2 cups) for another use. Place remaining potato flesh in bowl with pureed beans. With fork, mash beans and potato together. Stir in broth, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon mixture evenly into potato shells. Place filled potatoes on small baking sheet.
• Stir kale mixture, reserved whole beans, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in bowl. Pile kale mixture into potatoes. Place sheet of foil loosely over potatoes. Bake until heated through, 8-10 minutes.
• Serving size: 2 stuffed potato halves

MASHED POTATOES WITH KALE

Steps:

• For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
• For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
• To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

GARLIC KALE

Steps:

• Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
• Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.