Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Kale, tough stems removed
Washed, or use green cabbage
2 c Water
1 tb Olive oil
1 1/4 lb Potatoes, peeled, quartered
1 c Cleaned, chopped leeks,
-white part only
1 c Milk
pn Ground mace
Salt and fresh groun
-to taste
1/2 c Butter, melted

--------------------------GARNISH-------------------------------
1 tb Chopped parsley

In a large pot, simmer the kale, covered, in 2 cups water and the oil
10 minutes. Drain and chop fine; set aside and keep warm. In a small
p bring the potatoes and water to cover to a boil and simmer until
tende 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 pot ricer or masher, into the large pot. Add the leeks with
their milk, an the cooked kale. Beat with a wooden spoon until
fuffly. Season with ma salt, and pepper. Mound on a plate and top
with melted butter. Garnish with parsley if you are using cabbage.
Recipe from the "Frugal Gourme Submitted By TANANA REYNOLDS On
06-14-95

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