By Melissa's Corporate Chefs


1 1/4 pounds Kale tough stems removed and washed 
2 cups Water 
1 tablespoon Olive Oil 
1 1/4 pounds Organic Russet Potato peeled and quartered 
1 cup Leeks cleaned and chopped white part only 
1 cup Milk 
1 pinch Ground Mace 
Salt and Fresh Ground Black Pepper 
1/2 cup Butter melted 


In a large pot, simmer the kale, covered, in 2 cups of water with the oil for 10 minutes. 

Drain and chop fine; set aside and keep warm. 

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. 

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. 

Season with mace, salt and pepper. 

Mound on a plate and top with melted butter. 


You can use cabbage in place of the kale, and then garnish with fresh chopped parsley.