Yield: 6 servings
|1¼ pounds||Kale, tough stems removed|
|Washed, or use green cabbage|
|1 tablespoon||Olive oil|
|1¼ pounds||Potatoes, peeled, quartered|
|1 cup||Cleaned, chopped leeks, white part only|
|Salt and fresh groun to taste|
|½ cup||Butter, melted|
|1 tablespoon||Chopped parsley|
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