Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Kale Colcannon
Ingredients
- 1/4 cup butter
- 5 ounces frozen kale cooked, squeezed dry
- 3 tablespoons milk
- 1/4 cup chopped onions
- 1/8 teaspoon pepper
- 4 mediums potatoes, peeled and quartered
- 1 teaspoon salt
Instructions
Cook potatoes in a pot of boiling water until tender; drain, reserving water.
Place potatoes in a large bowl and mash potatoes with a hand masher or put through a ricer.
Add 2 tablespoons butter, milk, salt and pepper to potatoes and gently mix until combined.
Add chopped kale to the reserved potato water. Cook 6-8 minutes or until tender.
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