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4 servings,
* 8 cups torn kale leaves, (about 1/2 large bunch; see Tip)
* 2 tablespoons horseradish
* 1 medium shallot, minced
* 1/2 teaspoon freshly ground pepper
* 1/4 teaspoon salt
* 2 cups cooked shredded potatoes, (see Ingredient note)
* 3 tablespoons extra-virgin olive oil
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1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
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