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| What You Need: |
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1¼ pounds kale, tough stems removed, washed (or use green cabbage)
2 cups water
1 tablespoon olive oil
1¼ pounds potatoes, peeled and quartered
1 cup cleaned and chopped leeks (white part only)
1 cup milk
Pinch of ground mace
Salt and freshly ground back pepper to taste
½ cup melted butter
GARNISH (OPTIONAL)
1 tablespoon chopped parsley
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| How To Cook: |
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1. In a large pot, simmer the kale, covered, in 2 cups of water and the oil for 10 minutes. Drain and chop fine; set aside and keep warm.
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2. In a small pot, bring the potatoes and water to cover to a boil and simmer until tender. In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm.
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3. Drain the potatoes and puree them, using a potato ricer or masher, into the large pot. Add the leeks with their milk, and the cooked kale. Beat with a wooden spoon until fluffy.
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4. Season with mace, salt, and pepper. Mound on a plate and top with melted butter. Garnish with parsley if you are using cabbage.
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