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Wash, trim, and blanch
kale. Drain, gently squeeze out water, and chop finely. Set aside.
In a small skillet, brown the onions in the remaining butter, set
aside, but keep warm.
Peel potatoes and boil in salted water. Meanwhile, heat 2 tablespoons
butter in a skillet and gently stew
the leeks until tender, 5 - 10 min. Add the chopped kale and sauté
over high heat, stirring to evaporate excess moisture. Turn the
heat to low, add 2 tablespoons butter and slowly cook the leeks
and kale for 5 - 10 min. longer. Season with salt and pepper to
taste.
When the potatoes are tender, drain and mash them. Whip in the
kale and leek mixture and one teaspoon salt. Heat the cream and
gradually beat it in until entire mixture is smooth and creamy,
yet firm. Season with salt and pepper. Reheat if necessary and mound
in a hot dish.
Make a depression in the center and pour the browned onions and
butter in the well until they spill over the side. Sprinkle with
chopped parsley.
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