Kale And Potato Purée
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
680 g
Potatoes (large boiling)2 cups
Heavy CreamDirections:
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
2
Drain kale, then immediately transfer to an ice bath to stop cooking
3
When kale is cool, drain but do not squeeze
4
While kale cooks, peel potatoes and cut into 1/2-inch pieces
5
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
6
Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids)
7
Transfer to a 4-to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through
8
Season with salt and pepper
9
Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes
10
Drain kale, then immediately transfer to an ice bath to stop cooking
11
When kale is cool, drain but do not squeeze
12
While kale cooks, peel potatoes and cut into 1/2-inch pieces
13
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
14
Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids)
15
Transfer to a 4-to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through
16
Season with salt and pepper