Kale & Smashed Potato Cakes


1 bunch kale, washed, trimmed
2 lbs. potatoes, washed and quartered
2 onions, finely chopped
5 sprigs fresh sage, rough chop
1/2 cup scallions, bias cut
1/4 cup olive oil
salt & pepper

Bring 8 cups of salted water to a boil. Add kale. Cover and cook over medium until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.

Add potatoes to the same pot; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale. Add half of the olive oil and season with salt & pepper.

Heat remaining oil in a large nonstick pan. Add diced onion and chopped sage. Cook until browned. Combine potato mixture, onion mixture, green onions. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. In the same nonstick pan, add a some olive oil and carefully place potato patties, Brown evenly on both sides.

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