I’ve never been a “picky” eater – even as a kid. In fact, fruits and vegetables have always been some of my favorite foods. I eat more carrots that I should probably admit..wait, doesn’t everyone eat a pound of baby carrots a day?!? 😉 And now that the stores are loaded with fresh kale, I’ve been incorporating kale into our every meal. (Good thing I’m not on coumadin, huh?) I was eager to try this recipe and it was all I had hoped it would be – and more! At first, I wasn’t sure about putting vinegar in my mashed potatoes, but we loved it! It’s like the mashed potato version of salt & vinegar potato chips – but much healthier! And like a true foodie, I can eat salt & vinegar kale mashed potatoes with you one minute and a big piece of chocolate cake or macadamia nut cookies the next =). Enjoy!
Salt & Vinegar Kale Mashed Potatoes
5 cups peeled and cubed russet potatoes (about 5 medium sized potatoes)
1 bunch kale (about 4 cups chopped)
1/2 tsp salt
1/4 cup low-fat buttermilk
1/4 cup fat-free plain Greek yogurt (or sour cream)
1-1/2 tbsp butter or margarine
6 tbsp apple cider vinegar
1. Place potatoes in large pot and cover with water. Bring to a rolling boil and boil for about 20 minutes or until fork tender.
2. Meanwhile, in a large non-stick skillet, melt butter over medium heat. Add in the kale and sauté until wilted and tender, about 10 minutes. Stir frequently.
3. Drain potatoes. Using a potato masher, mash the potatoes with the vinegar, buttermilk, salt, and yogurt. Mix in kale. Serve hot.
*adapted from Prevention RD and Dishin’ About Nutrition
I take it the kale is a natural blood thinner??
Greens contain a lot of Vitamin K which counteracts the effects of the Coumadin :).