Serves 4 (double for 8); 400 Degree Oven; grease muffin tin
1lb. Baking Potato,peeled and cut in to chunks
1 Cup Skimmed Ricotta Cheese
1 Cup Sharp Cheddar Cheese, Shredded
1/2 tsp Sea Salt Or Himalayan Pink Salt
1/2 tsp Ground Black Pepper
1/2 Stix Butter (melted)
2 Tbsp Olive Oil
4 Cups Finely Chopped Kale (Ribs Removed)
3/4 Cups Diced Onion
2 Cloves Garlic, Minced
1/4 tsp Crushed Red Pepper
1/4 tsp Smoked Paprika
Placed diced potatoes in a pot and cover with water BTB (BRING TO BOIL); simmer for 10 minutes until tender and drain. Combine potato, cheeses, salt and pepper in large bowl, and toss to combine.
in a large sauce pan add olive oil and 1/2 of the butter. Sauté Onions until brown, add kale, garlic cook until kale has wilted. Sprinkle with paprika. Add kale mixture to potato mixture in the bowl and fold in keeping potatoes lumpy for texture.
Divide the mixture into 8 equal portions and gently shape into a ball. Place each in a greased muffin tin press gently to fill the cup. Brush the rest of the melted butter over the top of each patty. Bake in a 400* oven for about 25 minutes unto golden brown. Let cool 10 minutes; remove from muffin tin and serve immediately with a side salad.