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Servings: 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


  • In a large pot, simmer kale, covered, in 2 cups water and 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.
  • Garnish with parsley.