Smoky Potato Cakes with Kale and Creamy Ricotta

• Vegetarian
• Gluten free

• Produce

  • 1 (1-pound baking potato
  • 1 cup Garlic clove
  • 3/4 cup Green onions
  • 4 cups Kale

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt
  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Red pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 oz 2% reduced-fat extra-sharp cheddar cheese, reduced-fat sharp
  • 1 cup Ricotta cheese, part skim

Found on myrecipes.com

Description

Directions

• Place potato in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain. Combine potato, cheeses, salt, and black pepper in a medium bowl, and toss to combine (do not mash). Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale, onions, and garlic; cook 5 minutes or until kale is tender, stirring occasionally. Sprinkle with red pepper and paprika. Add kale mixture to potato mixture, stirring to combine. Wipe pan clean with paper towels. Divide potato mixture into 8 equal portions; gently shape each portion into a 1-inch-thick patty. Return nonstick skillet to medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 4 patties to pan; cook 4 minutes on each side or until golden. Remove from pan, and keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 4 patties.