Makes 12 three-inch cakes or 4 servings

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Kale and potato mash

with Romesco sauce

(see accompanying

recipe)

1 large clove garlic,

pressed or pounded

in a mortar

1 cup grated smoked

cheese or unsmoked

aged cheese, such as

Cheddar, provolone,

or mozzarella

Olive oil, for cooking

1/2 onion, diced

Several pinches of red

pepper flakes

1 teaspoon smoked salt

or smoked paprika

Sea salt and freshly

ground pepper

Dried bread crumbs,

semolina, or sesame

seeds for coating,

about a cup

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1. Make the kale and potato mash and stir in the garlic and cheese. Pour enough oil into a roomy saute pan to cover lightly and warm over midium-high heat. Add the onion and pepper flakes and cook for several minutes to soften the onion. Add this to the kale and potato mash, taste, and season with salt and pepper.

2. Form into cakes by pressing the mixture into a 1/2 cup measuring cup, then turn it out onto your hand. Coat the cakes on both sides with the bread crumbs.

3. To cook the cakes, film a roomy skillet, either cast iron or nonstick, with enough oil to cover lightly and warm over medium heat. When hot, add the cakes and cook, turning once, until nicely browned on both sides, about 4 minutes on each side. Serve with or without the Romesco Sauce.

From "Vegetable Literacy" by Deborah Madison (Ten Speed Press, 2013)

Per serving: 710 calories, 18 grams protein, 65 grams carbohydrates, 10 grams sugar, 50 grams fat, 30 milligrams cholesterol, 1,857 milligrams sodium, 9 grams dietary fiber.