Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.

Makes 4 servings, 1/2 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

8 cups torn kale leaves (about 1/2 large bunch; see Tip)
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes (see Ingredient note)
3 tablespoons extra-virgin olive oil

1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

NUTRITION INFORMATION: Per serving: 240 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 30 g carbohydrate; 6 g protein; 5 g fiber; 244 mg sodium.

TIP: Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

During kale season we are eating this once a week. It is basically a rosti dish made much lighter and with more taste. The kale is sweet tasting without the brassica aftertaste. We love it. Worth the trouble.

Anonymous

We love this. I received the issue right before we went on a health resort vacation. One nutrition discussion included some words about kale. I knew the recipe was waiting for me when I arrived home. We've had it for breakfast topped with an egg, and as a main course with Chicken Sausage. Any that is leftover reheats well in the microwave.

Anonymous

This was very tasty with roast beef,very quick to put together. Will make it again.

nancy, beaverton,ontario, canada

This recipe is excellent!! A great way to get kale into your everyday diet. Easy recipe, healthy and very tasty!! It has become a staple with our dinners during the week!

Anonymous, Berkshires, MA

Made this for breakfast, with eggs, over-easy. Tasty, nutritious and filling!

Dolores, CA

There is a much easier way to do this. Cut the kale with scissors, chop, rinse or rinse and chop. Put one Tabl of olive oil in a large saute pan, slice a medium onion and heat on medium until the onion starts to make noise. Add the kale. Peel one potato per person, and slice (not chop). Place on top of kale. Salt and pepper. Toss then raise heat briefly. Get a lid, add 1 Tablspoon of water, quickly cover and reduce heat to low. Cook 20 minutes. Do NOT lift the lid again til done. You might want to add some artificial sugar (one packet) or a tsp of sugar to cut the bitter taste of kale.

ca, Annapolis Valley, NS

There is an easier way to do this. Heat 1 T oil in large saute pan. Slice 1 onion and heat on medium. Add chopped kale. Peel and slice 1 potato per person. Season with salt, pepper and a tsp sugar or substitute. Quickly add 1 T water and cover. Do not lift lid and cook 20 minutes on low.

ca, Annapolis Valley, NS

I used spinach instead of kale and did not pre-cook it, just chopped it. I also omitted the horseradish. Excellent served w/ poached eggs. Whole family liked it. Will make hash browns like this from now on. Thanks!

Sarah, Rhinelander, WI