Hasselbeck Potatoes with Chanterelles and Kale

by Rebekahcooked up on November 23, 2014

This weekend! It was busy, it was fun. I spent a lot of time at home and a lot of time with friends, two of my favorite things. Callie and Kristen and I made Christmas crafts. I was on the radio! And then I had a great time at the PDX Food Swap.

Hasselbeck Potatoes with Chanterelles and Kale | PDXfoodlove

I made this recipe last week when I also feeling like a homebody. After a wall-to-wall busy day at work and a great trip to the gym, I hit the grocery store on the way home. I had planned to buy potatoes, and then I saw the chanterelle display and they were so pretty (and huge! Nearly the size of my hand!) I couldn’t leave them at the store.

Hasselbeck Potatoes with Chanterelles and Kale | PDXfoodlove

When I got home, Dave and I made these hasselbeck potatoes with kale and the chanterelles. We threw a little chimmichurri on top, as well. The only thing missing is a fried egg! 🙂

Hasselbeck Potatoes with Chanterelles and Kale | PDXfoodlove

We listened to Serial (get on it, if you aren’t listening), cleaned up the kitchen and then Dave played piano and I finished up my wine. It was the best evening. I love staying home.

what you need:
4 medium Yukon Gold potatoes
Vegetable oil
Coarse salt
4 cups finely chopped kale
1/2 lb. chanterelle mushrooms
1 Tbsp. fresh lemon juice

Hasselbeck Potatoes with Chanterelles and Kale | PDXfoodlove

Preheat the oven to 425 degrees. Scrub the potatoes clean, then slice about 9/10ths of the way through. Make an almost-slice every 1/8 inch, but make sure to not slice all the way through so it’s one piece. Rub the potatoes all over with vegetable oil and season liberally with kosher salt. Lightly grease a glass baking dish, then add the potatoes and bake for 30 minutes. Pull out of the oven, then brush with another layer of oil. Return to the oven and bake for another 30 minutes.

When there are about 10 minutes left on the potatoes, clean and roughly chop the chanterelles. Heat 2 Tbsp. of oil in a skillet, then add the chanterelles. Toss and cook for 2-3 minutes. Add the kale and toss with the oil – add more if you need. Salt liberally and toss with the lemon juice. Cook until the kale is totally wilted.

Serve the kale and chanterelles over the potatoes. This can be a light dinner or you could add a small meat serving if you want. We ate along side some fresh tomatoes, chimmichurri sauce and tonnato.

1 Comment

  1. YUM!!! I am a mushroom addict. This would be great for Thanksgiving!

    Comment by Meredith {MarthaChartreuse} — November 24, 2014 at 12:15 pm

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