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Kalecannon 1 croppedA recipe that substitutes kale for the more familiar cabbage is not that much of a stretch. Kale is a type of cabbage in the Brassica oleracea Acephala Group. Kale’s central leaves, unlike cabbage, don’t form a head. Kale, Wikipedia tells us, is considered to be closer to wild cabbage than most domesticated forms.

Kale can also have other colored leaves — in fact, if you’ve seen ornamental kale, its lavender, purple, even white leaves are edible. Check out what a nutritional powerhouse kale is here — then grow it in your garden and add it to your diet.


½ bunch kale, stemmed and torn into pieces
2 large potatoes, russets or four larger red or gold potatoes, peeled or unpeeled (as desired), cut into 1/1/2-2-inch cubes
2 large cloves garlic, peeled but left whole (this is not a traditional ingredient, but a little garlic just tastes good)
½ medium onion, diced (or, substitute equal amount of cleaned, sliced leek)
1 tablespoon olive oil or cooking oil
½-3/4 cup whole milk (or, as needed), warmed
4 tablespoons butter, divided use
Salt, to taste
White or black pepper, to taste

In a large pot, immerse kale in water and bring to a boil and let simmer until the kale is still bright green, but tender. Strain, press out excess water and set aside. If you’d rather, you could steam the kale, also.

Meanwhile, in another pan, put cut-up potatoes and the two cloves of garlic, cover with water and bring to a simmer and let cook until tender.  Meanwhile, in a sauté pan, add the tablespoon of oil and slowly sauté the onion or leek. Let it get tender. It even can brown a little bit, if you like.

When potatoes are tender, drain well. Then, in a large bowl, mash the potatoes and the garlic well. Add warm milk until you have the desired creaminess and stir in 3 tablespoons of the butter.

Chop kale roughly, you don’t need it in very small pieces. Stir into the potato mixture. Add sautéed onions. Season with salt and pepper to taste and stir it all gently together.  Put into a serving bowl and add the remaining pat of butter on top. Serve hot.

Makes 4-6 servings.

From Bonnie Walker


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