Prep Time: 0

Yield: 6


  • 1 1/4 pounds kale, tough stems removed, washed (or use green cabbage)
  • 2 cups water
  • 1 tbsp olive oil
  • 1 1/4 lbs potatoes, peeled and quartered
  • 1 cup cleaned and chopped leeks (white only)
  • 1 cup milk
  • pinch of ground mace
  • salt & freshly ground black pepper to taste
  • 1/2 cup melted butter
  • 1 tbsp chopped parsley


  1. In a large pot, simmer kale, covered, in 2 cups water and the oil for 10 minutes.
  2. 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.
  3. In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm.
  4. Drain the potatoes and puree them, using a potato ricer or masher, into the large pot.
  5. Add the leeks with their milk, and the cooked kale.
  6. Beat with a wooden spoon until fluffy.
  7. Season with mace, salt and pepper.
  8. Mound on a plate and top with melted butter.
  9. Garnish with parsley.

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