Ingredients
Scale
- 6–8 red potatoes
- 1 small head cauliflower
- 5–6 stalks of lacinato kale
- Juice of half a lemon (about 2 tsps)
- 2 tbsps chopped scallion
- Salt and pepper to taste
Instructions
- Steam the cauliflower and puree it to make cauliflower cream. Add the lemon juice, salt, and pepper. Blend again to combine
- Cut the potatoes into large chunks. Boil the potatoes until tender.
- Thinly slice (or chiffonade if you want to be fancy) the kale.
- A couple of minutes before the potatoes are done, place the kale in a steamer basket on top of the potatoes. Steam until it is bright green and slightly softened.
- Toss the potatoes, kale, and scallion with the cauli-cream.
- I prefer it chilled, but it’s good warm too.