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Seema’s kale mash recipe

Seema’s kale mash recipe

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Created by The Kitchen

Seema’s creamy kale mash was made to accompany Fred’s beef, and it pairs perfectly. Taking a classic pomme purée as the base, she adds fresh, seasonal kale for colour, while cheese and Dijon mustard elevate the flavours, turning a simple side into something vibrant and memorable. See method

Ingredients

  • 1kg Tesco Finest all-rounder potatoes, peeled and cut into even chunks
  • 100g organic curly kale, finely chopped
  • 50g white cabbage, finely sliced (using a mandoline if possible)
  • 50g Cheddar, grated
  • 1 tsp Dijon mustard​
  • 50g butter​
  • 50ml milk
  • large handful chives, finely chopped
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1500kj
    357kcal     18%

  • Fat

    16g 23%

  • Saturates

    9g 47%

  • Sugars

    3g 4%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 41.3g Protein 9.8g Fibre 5.1g

Method

  1. Place the potato chunks in a saucepan of cold salted water. Bring to a boil and cook until soft, about 10-15 mins depending on the size. Drain well, then rice or mash. 
  2. While the potatoes are cooking, add the chopped kale and cabbage to a pan with a splash of water. Cover, then steam or sauté for 2-3 mins until just softened. Drain thoroughly, squeezing out any excess moisture, then set aside. 
  3. Add the cooked greens to the mashed potatoes along with the Cheddar, Dijon mustard, butter, milk and half of the chopped chives. Stir until smooth and fully combined, then season to taste. 
  4. Spoon the mash into a serving dish and sprinkle over the remaining chives.

Tip: This recipe pairs perfectly with Fred's beef bourguignon.

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