Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Kale, tough stems removed |
| Washed, or use green cabbage | |
| 2 cups | Water |
| 1 tablespoon | Olive oil |
| 1¼ pounds | Potatoes, peeled, quartered |
| 1 cup | Cleaned, chopped leeks, white part only |
| 1 cup | Milk |
| pinch | Ground mace |
| Salt and fresh groun to taste | |
| ½ cup | Butter, melted |
| 1 tablespoon | Chopped parsley |
GARNISH
In a large pot, simmer the kale, covered, in 2 cups water and the oil 10 minutes. Drain and chop fine; set aside and keep warm. In a small p bring the potatoes and water to cover to a boil and simmer until tende In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm. Drain the potatoes and puree them.
using a pot ricer or masher, into the large pot. Add the leeks with their milk, an the cooked kale. Beat with a wooden spoon until fuffly. Season with ma salt, and pepper. Mound on a plate and top with melted butter. Garnish with parsley if you are using cabbage.
Recipe from the "Frugal Gourme Submitted By TANANA REYNOLDS On 06-14-95