Host as Guests and “Fried” Potatoes with Kale & Onion

I came across the following quote months ago and saved it in a file.  As I came across it today it got me thinking…

Good hosts discover the divine mystery in hospitality—
that as they welcome strangers, they are themselves beloved
guests of God’s grace.

Is it really true that hospitality is more for the host than for the guest?  While in Ellensburg for Thanksgiving we get free movie passes, which is about the only time we go to the movies ($9.00 for a movie!).  We saw “The Blind Side,” which is based upon a true story.  Aside from being an exceptionally great film (seriously, it was a mixture of wonderful & horrible–the kind of horrible that makes you realize life isn’t pretty), there were many moments I got choked up & cried.  The Blind Side” depicts the story of Michael Oher, a homeless African-American youngster from a broken home, taken in by the Touhys, a well-to-do white family who help him fulfill his potential (synopsis taken from here).

Leigh Anne Touhy, the mom, took Michael in as her own.  What she was doing was saving him from the plane crash of a life he would have if he stayed in the projects.  However, she realized was Michael was in essence saving her.  He as the guest caused her to rethink a family history of racism, status in the elite, and safety living on the right side of the tracks.  She needed him maybe more than he needed her.  Grace.

It’s too easy to view a stranger or guest as a project.  To think that my “love” and “generosity” will change the person & I’ll feel better about myself.  Except, what I find in the end is that even in the midst of what seemingly is a “good deed,” ends up becoming a grace revealed.  This morning’s breakfast reminds me of a grace revealed as a modest, yet appetizing goodness.  It is fit for a king in more of backdoor sort of way.

“Fried” Potatoes with Kale & Onion (printable recipe)

Ingredients

  • 1 small yellow onion, cut in thin half moons
  • 3-4 rather big Yukon Gold Potatoes, cut into quarters, then thinly sliced
  • 2-3 Tablespoons olive oil/canola oil mixture
  • 1-2 Tablespoons sea salt
  • 5 leaves black Kale, rib cut off & cut leaves into bite-sized pieces
  • 2-4 Tablespoons water

Put 1 Tb of oil into pan over medium heat.  Heat oil for about one minute, then add onion slices.  Add about 1 teaspoon salt to onions.  Cook until the a bit of browning occurs on the onions.  Add thinly sliced potatoes, along with 1 more Tb of oil.

Stir occasionally to avoid sticking or burning (if you need to add more oil, do so).  Add 2 teaspoons of salt. You’ll cook the potatoes for about 15-20 minutes.

Add the kale, along with 3 Tablespoons water.  Stir around and cook without a lid for 30 seconds.  Then, put a lid on top of potatoes & kale and cook for an additional 2 minutes or so.  The lid is creating steam, which will in return steam the kale.  My lid goes directly on top of the potatoes as it is smaller than the rim of the pan.

Remove from heat, add salt to taste & pepper.  Serve by itself, or it you’re like my daughter…with ketchup.

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About Kamille

daughter of the most high.wife.mother. sister.daughter.aunt.friend.baker. culinary seeker.singer.storyteller. hospitality giver.foodie View all posts by Kamille

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