Garlic Hash Browns with Kale

By Jason Wyrick from FORKS OVER KNIVES WEBSITE!

Serves 2
Ready In: 25 minutes

INGREDIENTS:
2 Yukon Gold potatoes, shredded
¼ teaspoon salt
½ teaspoon freshly ground black
pepper
6 cloves garlic, minced
2 to 3 large kale leaves, shredded
Pinch of salt

Option: 2 cups shredded sweet potato
instead of Yukon Gold potatoes
Hash browns are a comfort food, and they don’t have
to be heavily fried to be good. The added garlic
makes them irresistible.

From 21 Day Weightloss Kickstart

Instructions:
Preheat your oven to 375° F. Rinse the shredded
potatoes and pat them dry. Toss them with the salt
and pepper. Spread the shredded potatoes on a
baking sheet lined with a silicon baking mat.

Bake the shredded potatoes for 10 minutes. Remove the
sheet from the oven and toss the potatoes with the
minced garlic, then spread them back on the mat.
Return them to the oven and bake them 5 more
minutes.

While the potatoes are baking, lightly saute the
shredded kale over medium heat in a large pan with
about ⅛ inch of water and a pinch of salt in it. Do not
replenish the water when it evaporates. It is only
there to get the kale to quickly wilt.

Once the kale has completely softened, about 8 to 10 minutes, set
it aside and let it cool until you can comfortably
handle it. Squeeze the kale to get rid of excess
water, then toss it a bit to separate the cooked
shreds.
Plate the crisped potatoes, top it with the kale, and
serve.