Step 2- Shred and Saute. Cut the cabbage into ribbons, less than ½ inch in width. Your onion should be halved, cut into very thin slices, and then cut into halves.

Scoop the flesh from the center of the potato and add it to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until well combined.

For either, start by reheating your dishes at 360 to 375 degrees Fahrenheit until you find the sweet spot that works for you. Ian Berry/CNN It’s the little things: The only pan every cook needs ...