A kale-type flat-leaf variety of cabbage dates back to the 4th century BCE in Greece. By the 1800s, a dark green, violet-green to violet-brown Russian kale was introduced into Canada and then the USA. It is rich in vitamin A, C, K, and B6.
Here is another way to enjoy this vegetable....
Here is another way to enjoy this vegetable....
serve 4
1 pound (455 g) organic baked potatoes, peeled and cut into small cubes
1 cup (240 ml) ricotta-cheese or goat cheese or a soft, dairy free cheese
1/2 cup (120 ml) extra-sharp cheddar cheese or a cheddar, dairy free cheese
black pepper to taste
2 Tbs. (30 ml) olive oil
4 cups (920 ml) chopped organic kale
3/4 cup (180 ml) chopped organic green onions
1-2 minced garlic
1/4 tsp. (1,2 ml) each: crushed red pepper and smoked paprika or more to taste
1. Place potatoes in a medium saucepan. Cover with water and bring to boil.
2. Reduce heat and simmer 10 minutes or until tender. Drain.
3. Combine the potatoes with cheese and black pepper. Toss to combine but do not mash.
4. Heat the 2 tsp. (10 ml) oil in a skillet over medium heat.
5. Add kale, onions and garlic. Cook about 5 minutes until the kale is tender.
6. Sprinkle with red pepper and paprika.
7. Stir in the kale mixture.
8. Divide the potato mixture into 8 portions. Gently shape each into a patty.
9. Add 2 tsp. (10 ml) of oil to the pan.
10. Cook 4 patties at a time for about 4 minutes on each side or until golden.
11. Remove and keep warm. Add some oil and cook the other 4 patties.
