This recipe was inspired by my favorite food blog, and new favorite cookbook, Sprouted Kitchen (blog: http://www.sproutedkitchen.com/; cookbook: http://www.amazon.com/The-Sprouted-Kitchen-Tastier-Whole/dp/1607741148). The blog and cookbook are wonderful combinations of tasty food, healthy ingredients, and manageable preparations. This side dish was especially tasty.
Here is what you will need:
3 pounds small potatoes (such as Yukon gold or red potatoes)
2 teaspoons salt
1 head of curly kale (or any other dark green leafy vegetable you like)
3 cloves garlic
1 teaspoon, plus 1/3 cup good quality olive oil (my favorite brand is Stonehouse Olive Oil, which you can buy online at stonehouseoliveoil.com, and is produced in Berkeley, CA)
1 1/2 cups lowfat buttermilk
3/4 cup shredded grana padano (or other tasty parmesan cheese)
1 tablespoon prepared horseradish (optional)
freshly ground salt and pepper (I love the salt and pepper mills from Trader Joe’s)
Here is what you do:
1. Wash the potatoes, cut them in half, and boil with 2 teaspoons salt for about 20-25 minutes until they are tender. Drain and place back in the pot.
2. While the potatoes cook, remove the kale leaves from the thick ribs. Discard the ribs and chop up the kale into bit sized pieces. Mince the three cloves of garlic.
3. Heat 1 teaspoon olive oil over medium heat and cook the garlic until it is fragrant and softened, about 2-3 minutes.
4. Add the kale, cooked garlic, and remaining olive oil to the potatoes. Mash all together.
5. Add the parmesan, buttermilk, horseradish and salt and pepper to the potato/kale/garlic mixture. Mash again (or mix as needed).