March 5, 2018Target Healthy Eating
Kale and Cheese Stuffed Potatoes
(Kale for Brunch, Lunch or Dinner)
3 russet potatoes about 10 oz. each (long and flat)
1 bunch Tuscan kale
1 Tablespoon olive oil
1 Tablespoon butter
1 large leek
1 cup coarsely grated cheddar, gruyere or comte
3/4 cup sour cream
Pinch black pepper
3 fresh garlic cloves, minced
Heat oven to 400oF.
1. Cook potatoes the first time: Gently scrub potatoes but do not peel. Pierce all over with a fork so that steam escapes. If you don't poke some holes, you could have a potato explosion followed by a mess. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center. Leave oven on.
2. While potatoes cook, prepare stuffing: Tear kale leaves off the stems, and wash leaves in cold water to remove any dirt. Don't dry. Tear leaves into large pieces. Heat a pan over medium-high and add the kale and a pinch of salt. Cook in the pan with just the water clinging to the leaves until they wilt down. Remove from pan and transfer to a colander and when cool enough to handle, wring out any extra moisture. I use either paper toweling or a clean kitchen towel. On a cutting board, finely chop greens. There should be about a cup of well-chopped greens; more or less.
3. Trim leek down to the yellow and pale green part. Halve lengthwise and wash in cold water to remove any dirt, then pat dry. Cut leek halves the long way, again, so they're in quarter-stalks, and thinly slice.
4. Heat a large skillet over medium heat; add butter and oil. When both are warm, add leek and reduce heat to medium-low. Cook until mostly tender and sweet, about 10 to 15 minutes, stirring. Avoid letting it brown. Add the minced garlic and chopped kale back to pan and warm up with leeks, for about 1 minute. Transfer mixture to a bowl.
5. Prepare potatoes: When potatoes are cool enough to handle, halve lengthwise and scoop out all but the last 1/4-inch thickness of skin and potato (you want the potato shell to remain strong enough to hold all the stuffing). Now add the potato insides, to bowl with leeks and greens. Arrange the potato shells on a baking sheet. Mash potatoes, leeks and kale together until smooth. Stir in the sour cream, 3/4 of cheese and more salt and pepper (optional). Now, heap the kale/potato mixture into the potato skins. Sprinkle with remaining 1/4 of cheese.
6. Bake potatoes a second time, 20 to 30 minutes, until golden brown and crispy. Serve while still nice and warm
Friday night, we started by toasting with this delicious (from start to finish), full bodied cab, and a salad with fresh ripe tomatoes, cut up avocados, green olives, mini thin-skinned cucumbers, endive and a fresh lemon juice/olive oil dressing. Then came the unbelievably tender center-cut fillet mignon with marsala/mushroom sauce, the (recipe above) kale/cheese stuffed potatoes, some cauliflower fritters with pomegranate arils (will post my recipe soon), some sweet potato/date patties with chopped pistachios (will post another of my recipes soon) and more wine.
Here are two favorite moments from an extraordinary production of Puccini's Madame Butterfly:
Have a great week everyone!
From Our Table to Yours