Yield Makes 8 servings Number Of Ingredients 5 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.
Time 25m Yield Makes about 2 1/2 cups Number Of Ingredients 5 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.
Yield 4 servings Number Of Ingredients 11 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!
Time 55m Yield 4 Number Of Ingredients 6 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.
More about “kale and potato purée recipes”
Time 30m Yield 3-4 serving(s) Number Of Ingredients 5 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.
