I am really loving this kale and potato hash. We've had it a lot lately because of all the kale that's been in our csa box. The foofy ketchup really compliments it well. It's served here with broiled mahimahi.
2-3 cups potatoes
1-2 bunches kale
3 TB chopped onion
1-2 cloves garlic, chopped
1/4 cup oil
salt and pepper
splash red wine vinegar (opt)
Both the potatoes and kale need to be partially precooked. If you want 'hash' instead of 'mash', boil whole potatoes until a fork barely goes thru them. Peel skins, cool a bit, then grate the potatoes before putting them in with the saute. Personally, I'm way too lazy for that so I just chop the potatoes into bite-sized (or smaller) pieces and boil with the skins on if they're red potatoes, or peeled if they're bakers. When the potatoes are getting close to done (by done I mean still a little firm), I toss the kale into the boiling water with the potatoes and cook for about 3 minutes or until kale is soft but not mushy and potatoes are fork-able but not falling apart. Alternatively, you could saute the kale in a separate pan while the potatoes are cooking.
Heat oil in a big non-stick skillet. Saute onion and garlic until fragrant and starting to color. Dump in drained potato/kale mixture and stir well. Saute for about 15 minutes or until the potatoes start to get a nice crust on them. The less you stir, the less time this will take. I have a hard time leaving it alone tho cause I'm always worried it's burning. Season with salt and pepper. Take off the heat and add a splash of red wine vinegar, if desired. Serve with foofy ketchup.
Note: To prep the kale, tear out the ribbing that goes thru the center of the leaf. You should only be cooking with the leafy portion, not the stem or center ribbing. Wash kale thoroughly before precooking.