Date: Tue, 30 Nov 93 21:40:31 PST
From: Jane Colman (firstname.lastname@example.org)
The recipe is taken from The New Laurel's Kitchen, changed only by
omitting some butter.
4 potatoes (I used 3 large ones)
3-12 cups chopped kale (I used one bunch)
3 leeks or 1 onion (I used the onion)
1/3 cup nonfat milk or your favorite milk substitute
1/4 cup fresh parsley, chopped
salt and freshly ground pepper to taste
Cut up the potatoes and steam until soft. Meanwhile, chop the onion and
saute in a nonstick pan or with a little water. Chop and wash the kale,
and when the onion is soft, add the kale to the skillet; cover and let
the kale steam--the water that stays on the leaves after washing is
generally enough. When the potatoes are done, drain if necessary and
mash (the recipe says to peel them, but I like my mashed potatoes with
skins). Mix in the milk, parsley, and salt and pepper to taste (this
was one of the rare times when I added salt to a dish), combine with
the kale and onions, and serve. It's probably enough for 3 or 4 people.
If kale is too exotic, I believe that cabbage is also traditional.