1 Lb kale, sliced
2 Leeks, sliced
1 Tsp salt
4 Tbsp butter
3 Tbsp parmesan cheese, grated
- Cook potatoes in boiling salted water until very tender. Drain well, and mash roughly.
- Meanwhile, cook the kale with the leeks in a little water until tender. Drain, add to the potatoes with the butter, and beat 1-2 minutes.
- Turn into a heat-proof casserole. Sprinkle with the cheese and brown under the broiler or bake at 350oF until cheese is melted.
- Note: One medium onion chopped can be used instead of leeks. Add salt and pepper to taste