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Salads - Soups - Sidedishes
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Vegetarian
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6
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Ingredients |
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1 1/4 pounds kale, tough stems removed, washed( or use green cabbage)
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2 cups water
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1 tablespoon olive oil
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1 1/4 pounds potatoes, peeled and quartered
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1 cup cleaned and chopped leeks (white part only)
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1 cup milk
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pinch or ground mace
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salt and freshly ground black pepper to taste
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1/2 cup melted butter
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garnish
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1 tablespoon chopped parsley
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Instructions |
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in a large pot, simmer the kale, covered, in 2 cups of water and the oil for 10 minutes. Drain and chop fine; set aside and keep warm.
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Drain the potatoes and puree them, using a potato ricer or masher, into the large pot.
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Add the leeks with their milk, and the cooked kale.
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Beat with a wooden spoon until fluffy. Season with mace, salt, and pepper
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| Serving
Suggestions |
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mound on plate, top with butter, and garnish with parsley if you are using cabbage
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Originally Submitted
5/8/2008
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0 Out of 5 from
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