Last January, Bon Appetit featured a recipe for Potato and Kale Cakes. I’ve adapted this to use collard greens (and/or the tops of your kohlrabi and your turnip greens). It makes a beautiful entrée and all the parts can be made ahead of time, leaving just the cakes to be sautéed when you’re ready for dinner. Try sweet potatoes instead of white potatoes. Ought to be just as good.
Ingredients:
Rouille: 1/2 cup mayonnaise 1 tablespoon extra-virgin olive oil 2 garlic cloves, pressed 2 teaspoons tomato paste 1/8 teaspoon smoked paprika Pinch of cayenne pepper Cakes: 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes 1/4 cup whole milk 2 tablespoons (1/4 stick) unsalted butter 1 teaspoon coarse kosher salt, divided 3 1/2 tablespoons extra-virgin olive oil, divided 1 cup chopped onion 1 large garlic clove, finely chopped 1/2 pound greens, center rib and stem cut from each leaf, leaves coarsely chopped 1 tablespoon chopped fresh thyme 1/8 teaspoon ground nutmeg print a shopping list for this recipe view wine pairings
Preparation:
For rouille:
Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For cakes:
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add greens and thyme. Toss until greens wilt, about 5 minutes. Add greens mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet.
DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
When ready to serve:
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.