Something that you could add gravy to or do nothing with and it would taste amazing. I was also looking for another way to use kale. As much as I love some sauteed kale, I do think it is one of those veggies that works better when paired with something else.
Eventually I thought about dressing up some mashed potatoes and making that a more substantial dish. Add in the kale and this side dish became a rock star.
Andrea’s Root Veggie Mash with Sauteed Kale and Caramelized Onions
For The Onions:
- 1 Small Onion, thinly sliced
- 3TBSP Butter
- 1/2tsp Kosher Salt
In a medium skillet, heat the butter over medium to low heat. When the skillet is hot, add the onions and stir. Sprinkle with salt and stir. Reduce the heat to low and stir the onions every so often. To caramelize onions, this takes a while. It will be about 30 minutes until the onions are brown and ready. Remove from heat and set aside.
For The Kale:
- 2 Small Bunches of Kale, stemmed and chopped
- 1TBSP Olive Oil
In the same skillet you cooked the onions, heat over medium heat. Slowly add in the kale and toss with the oil. You will have to cook this in batches (or use a larger skillet and cook the whole bunch). Sautee the kale for about 5 minutes until it’s wilted.
If the skillet seems dry, add in more oil a teaspoon at a time. Or you can use a tablespoon or two of water to help steam the kale. Just make sure the water evaporates fully.
Remove kale from heat and set aside.
For The Root Veggies:
- 1 1/2-2 pounds of Russet Potatoes, scrubbed, peeled and chopped
- 4 Medium Sized Parsnips, peeled and chopped
- 2TBSP Butter
- 1/2C Whole Milk
- 1tsp Salt
- 1tsp Ground Black Pepper
In a strainer, rinse the potatoes thoroughly to remove the extra starch. Add the potatoes and parsnips to a large pot and fill with cold water. Bring to a boil and cook until the parsnips are fork tender (parsnips take longer than potatoes). Remove from heat and drain the potatoes and parsnips. Add them back to the hot pot and stir to remove any extra moisture.
Place potatoes and parsnips in a stand mixer bowl with the paddle attachment. Start on lowest setting, and add in the butter, milk, salt, and pepper. Up the setting to 2 until the mixture is creamy. Reduce setting back to 1 (or the lowest setting) and add in the **kale and onions.
Turn off the stand mixer, stir the veggies with a spoon to make sure everything is combined. Serve up immediately and enjoy!
**If you prepped the kale and onions earlier and they are cold, put the mash back in the large pot and heat over low heat until everything is back up to temperature.
I know this seems like a lot of work just for a side dish but I promise that it’s worth it! Plus everything can be broken down into stages. The caramelized onions and kale can be prepped ahead of time or even the day before. Heck, you can even prep them the week before and freeze them until you’re ready. Just thaw, and lightly cook in a skillet to remove any extra water from thawing. Then add to the mash when ready.
This dish can even be transformed into a baked dish. Just add one egg to the mixture and place mixture into a greased casserole dish. Bake at 400 for about 15-20 minutes until it’s bubbly and golden brown on top. Add in some cheese (cheddar or parmesan would work great) for extra kick. Do this with leftovers (as this makes a lot of veggies) or prep this whole dish ahead of time and easily reheat in the oven for dinner.
It’s a great side dish but also hearty enough to have as a standalone meal if you wanted (or it can even be stuffed into some peppers or squash).
Goodness you could even top it with a fried egg and have it for any meal!
Have fun guys, and remember, always play with your food! Enjoy!