4 - 6 servings
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.