Shredded kale

2 pounds russet potatoes

5 cups (or more!) chopped kale

1 or 2 leeks (need to plant in February), cleaned and chopped

1 cup milk

3 TB unsalted butter

¼ tsp nutmeg

coarse salt

1 TB unsalted butter


Boil and mash potatoes.

Combine kale, leek, milk, 2 TB butter, and nutmeg; season with salt. Cover and cook over medium heat, stirring occasionally, until the vegetables are soft but not browned, about 15 minutes. Stir into potatoes.

Transfer mixture to an oven-proof casserole, making an indentation in the center. Keep warm in a low oven until serving. Top with a little more butter.