http://www.lawrence.com/users/shenning/photos/2012/jan/16/228277/

Honestly, I just thought the name of this recipe was cute and had to use it for a Meatless Monday. Apparently, I’d gone through my whole life and had never heard of this British dish, so named for the sound the veggies make while being cooked.

It’s basically a giant potato pancake with veggies in it so that it sort of resembles a frittata without the eggs. It’s hearty and healthy and would work really well for a weeknight dinner. Especially on a game night Monday.

Potato and Kale Bubble and Squeak

1 3/4 pounds russet potatoes (about 3 large or 5 small), peeled and quartered

2 tablespoons unsalted butter

2 tablespoons milk

1/2 (1-pound) bag frozen and defrosted chopped kale, or 1 cup cooked, cooled chopped kale

4 green onions, finely chopped

1/2 teaspoon fine sea salt

1/4 teaspoon cracked black pepper

1 tablespoon canola oil

Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Bring to a boil over high heat, then lower the heat and simmer until they are very tender, 15 to 20 minutes. Drain thoroughly. Return potatoes to the pot and add butter and milk. With a potato masher or large fork, mash potatoes until very smooth.

Meanwhile, if using frozen kale, defrost according to package directions. Squeeze kale gently with your hands to remove as much water as possible. Add kale, green onions, salt and pepper to potatoes and stir until combined.

Heat a large skillet over medium heat and add oil. When hot, scrape the potato mixture into the pan and use a spatula to level the top. Cook until golden brown on the bottom, 8 to 10 minutes. Working in sections (the cake will break apart as you flip it) use a spatula to flip the pancake over, then press the top gently with the spatula to make the top smooth again. Continue cooking until the bottom is browned and the potatoes are heated through, about 8 more minutes. Serve warm.

— Recipe from www.wholefoodsmarket.com.