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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
2 pounds kale, stems and center ribs discarded and leaves chopped |
1 1/2 pounds large boiling potatoes |
2 cups heavy cream |
Directions:
1. 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.
2. 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.
3. 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.
4. Cooks note: Purée can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.
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