Kale and Potato Hash

Place the chopped kale in a large microwave-safe bowl with whatever water still clings to the leaves from washing. Cover and microwave until wilted, about 3 minutes.

Drain the kale, let cool slightly, then chop it even finer until it's almost minced. This reminds me of the way they prep greens in Amman—small enough to meld with everything else in the pan.

In a large bowl, whisk together the horseradish, minced shallot, salt, and pepper. Add the chopped kale and shredded potatoes, stirring until everything is evenly coated.

Heat the olive oil in a large nonstick skillet over medium heat. Add the kale mixture and spread it into an even layer across the pan.

Cook without stirring for 3-4 minutes, then give it a stir and spread back into an even layer. Repeat this process for 12-15 minutes total, until the potatoes are golden brown and crispy on the edges. (Patience here—let each layer develop some color before stirring. The contrast between crispy potatoes and tender kale is everything.)