Directions:
- Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts 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 teaspoon salt and 1/4 teaspoon 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-quart 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.68 Kcal (937 kJ) | ||
| Calories from fat | 110.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 19% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 77.44mg | 3% | |
| Potassium | 774.74mg | 16% | |
| Total Carbs | 26.41g | 9% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 147.4mg | 246% | |
| Vitamin A | 2mg | 66% | |
| Iron | 2mg | 11% | |
| Calcium | 212.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 97.93 Kcal (410 kJ) | ||
| Calories from fat | 48.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 19% | |
|---|---|---|---|
| Cholesterol | 17.99mg | 14% | |
| Sodium | 33.9mg | 3% | |
| Potassium | 339.2mg | 16% | |
| Total Carbs | 11.56g | 9% | |
| Sugars | 2.23g | 20% | |
| Dietary Fiber | 1.12g | 10% | |
| Protein | 2.62g | 12% | |
| Vitamin C | 64.5mg | 246% | |
| Vitamin A | 0.9mg | 66% | |
| Iron | 0.9mg | 11% | |
| Calcium | 93mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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