I stumbled on this dish when searching for a recipe that used kale and potatoes. There appear to be many versions of it, some with cabbage, some with kale, some served around St. Patrick’s Day, some Halloween. This came out well!
Ingredients
- 4 large potatoes
- Salt
- 4 Tbs unsalted butter
- 3 – 4 large stalks of kale ightly packed cups of chopped kale (can also use cabbage)
- 3 green onions, 2 leeks or 1/2 white onion, minced (about 1/2 cup)
- 1 cup milk or cream
Directions
- Peel and cut the potatoes into large chunks.
- Put them in a medium pot and cover with cold water. Add salt, and bring to a boil. Cook until tender (15 to 20 minutes). Drain.
- While the potatoes are cooking, chop the kale fairly finely – you should have about 3 packed cups.
- Melt the butter in the same pot over medium-high heat.
- Add the greens and cook for about 7-8 minutes.
- Add the onions and cook for another 3-4 minutes.
- Stir in the milk or cream.
- Add the potatoes and turn off the heat.
- Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
- Add salt to taste, place in a mound in a serving dish, add a pat of butter in the center (don’t mix it in), and serve hot.
