Bird’s Nests


  • 2 extra-large russet potatoes
  • 1/4 c. cornstarch
  • 4 c. vegetable oil for frying
  • 2 c. chopped kale
  • 1 c. new potatoes, peeled
  • 1 Tbsp. garlic, chopped
  • Salt to taste


  1. Sauté kale in a little olive oil, adding garlic and salt to taste.
  2. In a separate pan sauté new potatoes. Shred raw potatoes and rinse with cold water, dust with cornstarch and form into nest shapes with appropriate deep frying baskets. Salt to taste. Fry in deep, hot oil until golden.
  3. Place a little kale in each basket and top with new potatoes. Serve hot.
Browse Cook(s): Mark Anthony
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.