4 potatoes
3-12 cups chopped kale
3 leeks or 1 onion
1/3 cup nonfat milk
1/4 cup fresh parsley, chopped
salt and freshly ground pepper to taste
1 tablespoon butter

1. Steam potatoes. Steam kale separately. Meanwhile, heat butter in skillet, add leeks or onion and cook until soft, stirring frequently (and/or adding a little water) to prevent sticking. When potatoes are tender, peel and mash them. When kale is tender, drain well. Combine potatoes, kale, leeks, milk, parsley, salt, and pepper. Four servings.

Return to Recipe Page