2 potatoes, chopped
1 cup Kale, thinly sliced
1 Tablespoon fresh basil, chiffonade
1 clove garlic, minced.
1 Tablespoon white vinegar
1/2 teaspoon of sea salt
1 Tablespoon Milk
2 Tablespoons of butter.
1. In a medium saucepan, boil potatoes until fork tender.
2. In small skillet, sauté kale, garlic and basil in one Tablespoon of oil until softened.
3. Drain potatoes and mash with 2 Tablespoons of butter, vinegar, milk and salt.
4. Fold in Kale mixture.
5. Spray muffin pan and scoop the mixture into the different sections. Sprinkle with parmesan cheese.
6 Bake (In my class we broiled) at 350 degrees for 15 minutes. Broil until golden brown.
The front two balls are the Kale balls and the last one is a cheese ball. I personally liked the Crunchy Potato Cheese Ball, but they were both good. I think that the Kale balls had too much Kale. Either way both were filling! Enjoy!