Garlic-Hash Browns with Kale

Today was a good day to try one of Dr. Neal Barnard's recipes. The hash browns were great except for one thing...TOO MUCH GARLIC, at least for my taste. Maybe I used some super-sized garlic cloves or something. Three or 4 cloves would probably be better next time.

The kale was harvested straight from our garden.

 

Garlic Hash Browns with Kale
Dr. Barnard

Serves 2

2 Yukon Gold potatoes, shredded

¼ tsp salt

2-3 large kale leaves, shredded

6 cloves garlic, minced

Nonstick cooking spray

½ tsp freshly ground black pepper

Rinse the shredded potatoes and pat them dry. Mince the garlic. Spray a skillet with nonstick cooking spray. Over medium-high heat, sauté the potatoes with the salt until the potatoes are crisp. Once the potatoes are done, add the kale and garlic to the pan and continue sautéing everything for about 2 minutes. Remove from the heat. Add the pepper.

Option:  Substitute 2 cups shredded sweet potatoes for the shredded Yukon Gold potatoes.