and cut into 1-inch pieces
curly kale or green
cabbage, shredded or thinly sliced
scallions, with greens,
ground black pepper
nutmeg to taste
ounces aged cheese of
your choice, grated
eggs or 6 teaspoons
melted unsalted butter for vegan version
a large pot, cook
the potatoes in salted water for 20 minutes, or until they are
the same time, in
a large saucepan, lightly fry the scallions on 2 tablespoons butter,
stir in the 4 cups curly kale or green cabbage, shredded or thinly
crushed garlic cloves, black peper, nutmeg and salt to taste. Cover the
saucepan and cook the mixture in the butter for 3-5 minutes, or until
tossing every minute or so.
well, place them into a bowl and mash them with remaining milk and sour
mashed potatoes with
green mixture, adjust seasoning and spoon mixture into a shallow
6 hollows in the
mixture, crack an egg into each and bake for about 12-15 minutes or
the eggs are just set.
Sprinkle with grated
cheese of your choice and serve very hot.
For vegan version
of this dish replace 6 eggs with 6 teaspoons of unsalted butter,
may be made into patties and refrigerated overnight. Fry them in butter
next day for the most delicious potato cakes ever.
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