rizzle the mixture over the potato salad and stir in lightly
et it burn). Add the kale, sprinkle with a little salt
boil. Coursely chop the kale leaves, add to water, and
Wash and dry kale.
Microwave bacon until crisp,
re cooking, add garlic and kale to remaining bacon grease in
weet potato, fry until lightly browned, about 10 minutes.
Add kale
Preheat oven to 400°F.
Toss potatoes in 2 tsps mustard oil and spread on baking sheet. Bake 35 minutes or until tender.
Turn off oven. Sprinkle kale over potatoes and return to oven for 5 minutes. The remaining heat will wilt the kale.
Mix yogurt, remaining oil, Dijon mustars, dill, green onions, salt, pepper and lemon juice in a medium bowl. Chill in fridge.
Remove potatoes and kale from oven and allow to cool 15 minutes.
Combine yogurt mixture with kale and potatoes.
Enjoy!
Cover the potatoes with water and bring to a boil, turn the heat to medium but keep the potatoes boiling.
Add kale to the boiling potatoes.
When potatoes are soft drain the potato kale mixture
Add ricotta and butter, salt and pepper to the drained potatoes and kale - mash coarsely.
Serve.
dd in the chopped kale. (I like the kale to retain some
combine the sweet potato and sausage mixture with the kale. Transfer to
Heat the oil in a large pot, and saute the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
Puree the soup in a food processor, and return to the pot. Bring to a simmer.
Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.
nd add the garlic and kale and season with a pinch
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
aute until soft.
Add kale and saute for a few
This soup uses kale, but you can use any
take your washed and stemmed kale and tear it into small
onion, celery, pepper and sweet potato for 3 minutes.
Add
rown on edges. Add in kale and 3 tablespoons of water
live oil.
Add the kale and chicken stock- it will
gin by thoroughly rinsing the kale to remove any sand or