Kale And Potato Purée Recipes

KALE AND POTATO PURéE

Steps:

• Cook the kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain, then immediately transfer the kale to an ice bath to stop the cooking. When kale is cool, drain but do not squeeze.
• While kale cooks, peel the potatoes and cut into 1/2-inch pieces. Simmer in the cream, salt, and pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
• Purée the potato mixture with the kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
• DO AHEAD
• The PURÉE can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.

KALE PURéE

Steps:

• Place garlic in a large pot of water and bring to a boil; generously season with kosher salt. Add kale and cook until very tender, 10 to 12 minutes. Reserve 1 cup cooking water, then drain kale and garlic. When cool enough to handle, squeeze as much water from kale as possible.
• Transfer kale and garlic to a food processor with 1 teaspoon flaky salt; pulse into a paste. With motor running, slowly add oil. Add reserved water, a little at a time, until purée is thinned to desired consistency. Serve warm or room temperature.

CREAMY POTATO KALE GRATIN RECIPE BY TASTY

Steps:

• Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
• Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
• For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
• Add flour and mix until mixture browns slightly.
• Add milk, salt, and pepper and simmer on low heat until mixture thickens.
• In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
• Starting from one side layer your potatoes across the kale covering the entire dish.
• Gently press the potatoes and kale mixture down to make more room in the dish.
• Drizzle half of the Béchamel sauce across all of the potatoes.
• Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
• Garnish to taste with parmesan, Gruyère, and bread crumbs
• Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
• Enjoy!

SAUTEED POTATOES WITH KALE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
• Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
• Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

SIMPLE KALE & MASHED POTATOES

Steps:

• Cover the potatoes with water and bring to a boil, turn the heat to medium but keep the potatoes boiling.
• Add kale to the boiling potatoes.
• When potatoes are soft drain the potato kale mixture
• Add ricotta and butter, salt and pepper to the drained potatoes and kale - mash coarsely.
• Serve.