Kale and Potato Cakes

1 1/2 lb Elba potatoes

1 large bunch of kale, stems removed and leaves chopped

black pepper

sea salt to taste

1 to 2 cloves Garlic, minced

1 c grated cheese, such as cheddar, provolone or mozzarella

olive oil for cooking

1/2 c minced Onion

10 mushrooms, chopped small

red pepper flakes (optional)

1 tsp sea salt or smoked paprika

Cube the potatoes and steam until soft. Add the kale and cook for a few minutes until tender. Place in a bowl and coarsely mash. Add salt and pepper to taste. Pour enough oil into a frying pan to lightly coat the bottom. Add the onion and mushrooms and saute until soft. Add to the kale mash. Stir in the garlic, cheese and pepper flakes. Salt to taste or add paprika. Form small cakes with about 1/2 cup mash per cake. Warm a skillet over medium heat. Coat the bottom with more olive oil. Add the mash and flatten. Brown each side, about 4 minutes. Serve hot. Makes about 12 cakes.