Potato and Kale Bubble and Squeak

Course Side Dishes

Ingredients in this Recipe

1 3/4 pounds russet potatoes (about 3 large or 5 small), peeled and quartered
1 tablespoon expeller pressed canola oil
1/2 (1 pound) bag frozen and defrosted chopped kale, or 1 cup cooked, cooled chopped kale
1/2 teaspoon fine sea salt
1/4 teaspoon cracked black pepper
2 tablespoons milk
2 tablespoons unsalted butter
4 green onions, finely chopped