Ready In: 45 mins

Serves: 6



  • 1 14 lbs kale, washed with stems removed (can also use cabbage)
  • 1  tablespoon olive oil
  • 2  cups water
  • 1 14 lbs potatoes, peeled and cut into quarters
  •  water
  • 1  cup leek, cleaned chopped (white part only)
  • 1  cup milk
  • 1  pinch mace, ground
  •  salt and pepper
  • 12 cup butter, melted
  •  parsley (optional)


  1. In a large pot, simmer the kale along with olive oil and 2 cups water for 10 minutes.
  2. Drain kale and cool a bit before chopping it finely. Set aside and cover to keep it warm.
  3. In a small pot, bring potatoes and water to a boil and simmer until tender.
  4. In another small pot, simmer leeks in milk for 10 minutes; turn off heat and cover to keep warm.
  5. Drain the potatoes and puree them into the large pot.
  6. Add leeks with the milk, and cooked kale.
  7. Beat with a spoon or whisk until fluffy.
  8. Season with mace, salt and pepper.
  9. Top with melted butter; garnish with parsley if desired.
  10. Yields 6 servings.
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