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1 Cup Chicken Stock

½ Cup Kale, Shredded

1 Cup Green Cabbage Thinly Sliced

3 Tbsp Chopped Green Onion

2 Tbsp Butter

2 Tbsp Heavy Cream

½ Cup Chopped Parsley

1 Cup Cooked, Mashed Potato

Salt & White Pepper (to Taste)

Bring stock to boil in large saute pan. Add kale & cabbage. Cook until JUST tender (all water will have evaporated). Add half butter and green onion. Cook 3 more minutes.

Add potato. Add cream. Cook until incorporated (approx. 3-4 min).

Add parsley and remaining butter. Adjust seasoning. Serve hot and enjoy!

Presented by: Chef Garrett Scanlan

Date: 3/12/2014

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