2 lbs kale, stems and center ribs discarded and leaves chopped
1 1/2 lbs large boiling potatoes
2 cups heavy cream
Instructions
Cook kale in a pot of boiling salted water uncovered, until tender, about 7 mins. Drain kale, then immediately transfer to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
While kale cooks, peel potatoes and cut into 1/2 inch pieces. Simmer in cream with 1/2 tsp salt and 1/4 tsp pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 - 20 mins.
Puree potato mixture with kale in 2 batches in a food processor until just smooth. Transfer to a 4-5 qt heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt & pepper.
Originally Submitted
8/6/2010
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