Golden Saffron Mashed Potatoes with Hearty Greens and a Poached Egg
Golden saffron mashed potatoes topped with hearty winter greens and a poached egg - a great cold weather meal that can easily be made from Thanksgiving leftovers!
Yield: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the mashed potatoes among 4 serving bowls. Top with the greens and the poached eggs. Serve immediately.
Recipe by Joanne Eats Well With Others at