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The Greening of Mashed Potatoes

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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 07:46 AM
Original message
The Greening of Mashed Potatoes
Edited on Sat Mar-07-09 07:47 AM by hippywife
Bill sent this to me in my email this morning. Hint! Hint! :rofl:

http://www.nytimes.com/2009/03/11/dining/11mini.html?_r...

Could be an excellent side to the corned beef.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 12:19 PM
Response to Original message
1. wow
Looks delicious, and far more healthy than the dish colcannon (which has bacon and onions and cabbage in the taters).
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kestrel91316 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 02:44 PM
Response to Original message
2. That looks yummy. I bet it works great with KALE, my new favorite green.
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 04:44 PM
Response to Reply #2
3. Kale and taters were made for each other!
I admit I don't like cooked greens. However, I like kale chopped and dried in a low oven and crumbled over baked potato. Shoot, I like it by the handful as a crunchy snack, too, but it really sings on those baked potatoes, butter or sour cream added.
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flamin lib Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Mar-09-09 09:50 AM
Response to Reply #3
10. Okay, I'll bite. Tell me how to dry Kale. Temp and time? Thanks, nt
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 04:53 PM
Response to Reply #2
4. I've not tried kale yet.
What is the taste comparable to?
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kestrel91316 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 06:51 PM
Response to Reply #4
7. It's in the brassica family. I think it's closest to collards taste-wise?
Just be sure and cook it tender, don't treat it like spinach, lol. You want it that dull, olive-green color.

I like to eat it just simmered with a little chicken broth or bouillon for extra flavor (I use Better-Than-Bouillon).

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supernova Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 04:55 PM
Response to Original message
5. I was a little worried
before clicking on that link.... thinking it entailed green food coloring. :7

But greens & taters, :thumbsup:
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 04:56 PM
Response to Reply #5
6. It could have been a few different things. LOL
But I am going to try this for tomorrow night's dinner. :D
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kentauros Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-08-09 04:56 AM
Response to Reply #5
8. I haven't made mashed potatoes with those kinds of greens
but I have used a recipe where you cooked broccoli florets with the potatoes and then pureed both together (best with an inversion blender.) Green "mashed" potatoes but still yummy :9
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-08-09 08:32 PM
Response to Original message
9. This was excellent!
I used fresh spinach, unblanched since I don't find it bitter. And since Bittman is a bit too much the minimalist for me I added kosher salt, garlic and I crumbled goat cheese and parmesan on the top. Baked for about 10 minutes since I made it ahead and it was room temp going in.

Very delicious! :9
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