SINCE I KNOW YOU ARE ALL DOING THE ETHICALLY RESPONSIBLE THING AND STAYING HOME THIS THANKSGIVING…
(ahem, don’t tell me if you’re not because I will lose it. seriously.)
tell me this. Are you scaling down your usual Thanksgiving fare or just planning on leftovers for daaayysssss (maybe weeks).
I am for sure in the latter camp.
Honestly, it’s probably the thing I’m looking forward to most about our micro Thanksgiving. And while I fully intend on eating them as is for a day or two, it makes life way more interesting to repurpose them into something else.
While this meal can totally stand on its own and be made from scratch, it would also work SO WELL with your Thanksgiving leftovers. Just top leftover mashed potatoes with some sauteed greens and a poached egg, and you will have reached a whole new level of comfort food. It’s such an insanely simple concept that I’m shocked I haven’t done it before, but sometimes we all just need a little nudge to remember that the simplest things in life (and certainly in food) can be the best.
- 2.5 lb Russet potatoes, peeled and cut into 1-inch chunks
- kosher salt
- 3.5 tbsp butter
- 2 garlic cloves, minced
- 2 pinches of saffron, soaked in 1 cup of boiling water
- freshly ground black pepper
- 1 lb lacinato kale
- olive oil
- ¼ tsp grated nutmeg
- 3 tbsp cider vinegar
- 4 large eggs, room temperature
- Place the potato pieces in a large pot and add enough cold water just to cover them. Add in a pinch of salt and bring to a boil. Once boiling, cook for 10-20 minutes, or until tender.
- Meanwhile, melt the butter in a medium pan over medium-low heat. Add half of the garlic, the soaked saffron, and its soaking water. Simmer for 1-2 minutes, or until the garlic is golden. Remove from the heat.
- Drain the cooked potatoes and place them back in the pot you just cooked them in. Mash them, then add in the saffron butter mixture, and mash again. Season to taste with salt and black pepper.
- Remove the kale leaves from the stems and thinly slice the leaves. In the same pan you used to cook the garlic, heat a few tbsp of olive oil. Add the remaining garlic and cook for 1 minute, or until fragrant. Add in the kale leaves and the nutmeg, along with 1 tbsp of the cider vinegar. Saute until the leaves are wilted and tender. Season to taste with salt and black pepper.
- Fill a large saucepan halfway with water and bring to a boil. Stir in the remaining 2 tbsp of vinegar and lower to a simmer. Break each egg into a cup and pour it gently into the water. Cook for 3 minutes. Use a slotted spoon to lift the eggs out of the water and place on a paper towel-lined plate to drain.
- Divide the mashed potatoes among 4 serving bowls. Top with the greens and the poached eggs. Serve immediately.