Ingredients
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2 russet potatoes
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1 large red onion
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1/4 cup roughly chopped hazelnuts
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2 tbsp olive oil
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4 cups chopped kale
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1/4 cup low-fat milk
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1 tbsp Dijon mustard
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1/2 (8 oz) pkg crumbled feta cheese
Steps
1
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.
2
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.
3
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.
