At first glance, your guests will think this is creamed spinach. One bite and they’ll be thrilled to find it’s much more exciting than that. Kale, a hearty green, brightens potatoes that have been cooked in cream. Smooth and substantial, this dish is a welcome foil for pork roast with winter fruits or other roasted meats.
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2000s Recipes + Menus
Kale and Potato Purée
Serves8
- Active time:40 min
- Start to finish:40 min
December 2008
- 2 lb kale, stems and center ribs discarded and leaves chopped
- 1 1/2 lb large boiling potatoes
- 2 cups heavy cream
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Cook kale in a pot of boiling salted water (1 1/2 Tbsp salt for 4 qt 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.
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While kale cooks, peel potatoes and cut into 1/2-inch pieces. Simmer in cream with 1/2 tsp salt and 1/2 tsp pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
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Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-qt heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
Cooks’ note: Purée can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.
- Keywords
- ruth cousineau,
- winter holidays,
- vegetarian,
- kale,
- potato
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