Ingredients:
1 russet potato, peeled and cut into 1 inch cubes
1 c skim ricotta cheese
2 oz cheddar (½ c)
½ t salt
¼ t pepper
2 T olive oil, divided
4 c kale, finely chopped
¾ c scallions, chopped
1 garlic clove, crushed
¼ t red pepper flakes
¼ t smoked paprika
1 c skim ricotta cheese
2 oz cheddar (½ c)
½ t salt
¼ t pepper
2 T olive oil, divided
4 c kale, finely chopped
¾ c scallions, chopped
1 garlic clove, crushed
¼ t red pepper flakes
¼ t smoked paprika
Method:
Simmer potato cubes in salted water until tender, drain.
Combine potato, cheeses, salt and pepper in a large bowl and gently toss.
Heat 2 t oil a large skillet over medium. Add kale, scallions and garlic. Cook until kale is tender, 5 minutes. Stir in pepper flakes and paprika. Add kale mixture to potato mixture, stirring gently to combine.
Divide potato mixture into 8 equal portions, shaping into one-inch-thick patties.
Wipe out skillet, add 2 t oil and return to medium heat. Cook patties until golden, 4 minutes each side.
Repeat with remaining oil until all patties are cooked.
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