Kale and Potato Purée

Kale and Potato Purée
Photo by John Kernick

Ingredients

  • 2 pounds kale
  • 2 cups heavy cream
  • 1 ½ pounds potatoes

Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. 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-inc...

View full recipe at Epicurious

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