2000s Recipes + Menus
Kale and Potato Purée
- Active time:40 min
- Start to finish:40 min
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- 2 lb kale, stems and center ribs discarded and leaves chopped
- 1 1/2 lb large boiling potatoes
- 2 cups heavy cream
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.
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.
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.