by Brussels Sprouts for Breakfast
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Brussels Sprouts for Breakfast's Notes:
Expand4 Yukon gold potatoes (skin on and quartered) Ask a question about this ingredient
1 large bunch Kale (stems and spines removed, rough chop) Ask a question about this ingredient
2 shallots (diced) Ask a question about this ingredient
5 cloves garlic (rough chop) Ask a question about this ingredient
1/2 cup Gruyere cheese (freshly grated) Ask a question about this ingredient
1/2 teaspoon crushed red pepper flakes Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
Combine potatoes, water and a healthy pinch of salt in a large pot. Bring to a boil and let cook for about 10 minutes, or until a fork slides in to the potato easily.
Ask a question about this stepWhile potatoes are boiling, heat a large saute pan with olive oil over medium heat. Add the shallots, salt, pepper and crushed red pepper flakes. Cook for about 5 minutes, until shallots are soft. Add the garlic and cook for 2 minutes. Add the kale to the pan and give it a turn to coat all the leaves in oil. Add a dash of salt and pepper. Cover the pan let cook for about 15 minutes, turning the kale occasionally. Taste and add salt as necessary.
Ask a question about this stepWhen the potatoes and kale are done, combine in the bowl of a food processor. Add milk, butter and some additional salt and pepper. Pulse until there are no big clumps left, it's okay if its still a little chunky.
Ask a question about this stepRemove from the food processor and transfer to a bowl. Stir in the Gruyere and taste. There should be loads of flavor at this point! This would be a great recipe to get your kids (and you) to eat the daunting superfood, kale.
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Miranda is an editor at Food52.
