Kale and Potato Purée

Ingredients

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

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