| Prep | Cook | Serves |
|---|---|---|
| 10 Minutes | 30 Minutes | 4 |
Ingredients
(*included in bundle)
• *4 medium to large all-purpose potatoes such as Russet, peeled and cut into chunks
• Salt
• *2 cups Pacific Vegetable Broth
• *1 bunch Lacinato kale, rinsed
• 2 tablespoons Organic Valley Unsalted Butter
• ¾ cup Organic Valley Whole Milk
• ¼ teaspoon ground nutmeg
• *1 tablespoon fresh thyme
• *2 green onions, sliced
• *A handful of fresh parsley, chopped
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth
Instructions
Fill a large stock pot with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Boil until soft, 20 minutes. Drain the potatoes and place them back in stock pot.
Heat broth to a simmer in a saucepot. Chop kale and add to broth; cover and simmer 10-12 minutes.
In a large skillet over medium heat, melt the butter and add the milk. Season with nutmeg and thyme and add green onions.
Using a slotted spoon, remove kale from cooking liquid and add to the milk. Stir in ½ cup of the kale cooking liquid.
Add mashed potatoes to milk and kale and stir until combined and creamy, 1-2 minutes.
Stir in parsley and season with salt and pepper to taste. Serves 4
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth