Mashed-Potato Cakes with Onions and Kale

12  cups		water
2  cups		bunch kale, trimmed
1  lb.		red potato
1  teaspoon		adobo seasoning
3		olive oil cooking sprays
3  cups		diced onion
2  tablespoons		chopped fresh sage
1/4  cup		sliced green onions
1/4  teaspoon		freshly ground black pepper
5		Cooking sprays
1  teaspoon		Onion Powder
1  teaspoon		Garlic Powder
1  teaspoon		Cayenne Chili Pepper - Dried, Ground
1  tablespoon		Goya Adobo All Purpose Seasoning

Tip: For nutritional information on all the ingredients in Mashed-Potato Cakes with Onions and Kale just click on each ingredient name. Then adjust the serving size for any Mashed-Potato Cakes with Onions and Kale ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.

Peal potatoes and cut into 1 inch cubes.
Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.

Preheat oven to 400.

Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400 for 20 minutes.

Preheat broiler.

Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.