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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes until tender (20-30 minutes). | 2. Remove potatoes from water and save 1 cup of the liquid. | 3. Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy. | 4. While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat. | 5. Add savoy cabbage and 1/2 cup water. | 6. Cover and cook until the cabbage is tender. | 7. Heat oven to 350F degrees. | 8. In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well. | 9. Mix everything together, Season well. | 10. Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	2		peeled quartered	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
butter	1	teaspoon		85.5	3.9285	2.6715	7.2
onion	2			128.0	29.888	3.52	0.32
garlic	2	cloves	mashed	8.94	1.9836	0.3816	0.03
savoy cabbage	4	cups	washed shredded	75.6	17.08	5.6	0.28
water	2 1/2	cups		0.0	0.0	0.0	0.0
kale	3 -4	cups	washed shredded	0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.