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