KALE & POTATO PUREE

By BobD

Ingredients

• 8 SERVINGS
• This dish is a welcome foil for pork roast with winter fruits or other roasted meats.
• 2 lb kale, stems and center ribs discarded and leaves chopped
• 1 1/2 lb large boiling potatoes
• 2 cups heavy cream

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

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.

Puree 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: Puree can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.