> 2 russet potatoes
> 1 large red onion
> 1/4 cup roughly chopped hazelnuts
> 2 tbsp olive oil
> 4 cups chopped kale
> 1/4 cup low-fat milk
> 1 tbsp Dijon mustard
> 1/2 (8 oz) pkg crumbled feta cheese
Peel the potatoes and dice into 1-inch pieces. Boil for 15 min. until tender. Meanwhile, slice the onion into strips. Roughly chop the hazelnuts.
Heat the oil in a heavy bottom skillet and sauté the onion for 5 min. until tender. Add the kale and cook until wilted, 5 min.
Drain the potatoes and transfer to a bowl, and add the milk and mustard. Mash the potatoes with a potato masher or fork and season with salt (in moderation) and pepper. Divide the potatoes among 4 plates and top with kale mixture, crumbled feta, and hazelnuts.