This St. Patrick’s Day favorite is a delicious way to sneak some greens into your meal. Potatoes, an Irish dietary cornerstone, are rich in fiber, potassium, and vitamin B6. They also help to lower cholesterol naturally. Leaving the peel on the potatoes increases their nutritional content, and decreases your workload!

Kale, among the most nutrient-dense foods on the planet, boasts ample amounts of vitamin C, K, and antioxidants. The addition of kefir (a fermented yogurt-like drink) not only provides a welcomed tangy flavor to this recipe but also adds powerful gut-boosting probiotics that help bolster your immune system and alleviate digestive ailments. Don’t let the butter in this recipe give you pause- use high-quality butter made from grass-fed milk, and you’ll add a dose of good for you Omega-3’s to your meal. You’ll want to enjoy this dish all year round- it’s the ideal accompaniment to your favorite protein.

Total Time: 30 minutes

Serves: 4-6 as a side

Ingredients:

• 4 cups halved new potatoes (or any small potatoes cut into roughly 1-inch pieces)
• 2 tablespoons salt, plus more to taste
• 4 cloves garlic, chopped
• 1 scallion, white and green parts, chopped
• 3 cups shredded kale
• ½ cup butter, plus more for serving
• ½ cup kefir or buttermilk or milk
• Black pepper, to taste

Directions:

1. In a large pot, add the halved potatoes and the salt and garlic, and cover with cool water by at least 1 inch. Bring to a boil, lower to a simmer, and cook for 12-15 minutes, until fork-tender.
2. Drain the potatoes, and add back to the pot. Add the scallion, kale, butter, and kefir and mash together until the butter melts and you have a smooth mixture. Season to taste with salt and pepper.
3. To serve, transfer the mix to a serving bowl, make a well in the center, and melt a bit more butter in the well. Enjoy!