Ingredients

The following ingredients have 4 Servings
  • 2 tbsp extra virgin olive oil
  • 1/4 yellow onion (diced )
  • 1/2 bunch curly kale (stemmed and torn into pieces)
  • 2 garlic cloves (minced )
  • 2 tablespoons water
  • 1/2 cup unsalted butter (softened)
  • 2 peeled and chopped russet potatoes ((about 1 1/2 pounds))
  • 1/2 cup heavy cream
  • salt and pepper to taste

Instruction

  • Place oil in a large skillet and place over medium-high heat. Add oil and onions and sauté for 3 to4 minutes.
  • Add kale and garlic and continue to sauté for 5 to 6 minutes. Deglaze pan with water or stock and season with salt and pepper. Continue to cook kale and onions until all the liquid has evaporated, about 2 minutes. Remove mixture from heat and set aside.
  • Place butter into a small pot and place over medium heat. Cook butter for about 5 minutes or until melted, browned with a nutty flavor. Remove from heat and set aside.
  • Place potatoes in a large pot and fill with enough water to cover potatoes. Stir in a handful of salt. Place pot over medium-high heat and bring to a boil. Boil potatoes until fork tender, 12 to 15 minutes, remove from heat and drain water from pot.
  • Using a potato masher, begin to mash the hot potatoes. Pour butter (reserving 2 tablespoons) and cream into the potatoes and continue to mash. Season with salt and pepper.
  • Mash until desired consistency has been achieved. Gently stir in onion and kale mixture until just combined. Drizzle reserved brown butter over potatoes. Serve.