Melissa's Corporate Chefs
1¼ pounds Kale, tough, stems removed, and washed
2 cups Water
1 tablespoon Olive Oil
1¼ 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
½ 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.