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4 russet potatoes, peeled and chopped
Salt, as needed
5-6 tablespoons butter
3 cups chopped kale or other leafy green such as collard, spinach, or chard.
3 green onions, minced
2 cloves garlic, minced
1 cup cream
Put potatoes in a medium pot and cover with cold water by at least one inch.
Add 2 tablespoons of salt and bring to a boil.
Boil for 15-20 minutes or until fork tender.
Drain in colander.
Return pot to the stove and melt butter over medium high heat.
Once hot, add kale.
Cook for 3-4 minutes or until wilted.
Add green onions and garlic and cook for one minute more.
Pour cream into cooked kale mixture and mix well.
Add potatoes and reduce heat to medium.
Mash potatoes with a potato masher while mixing in the greens.
Add salt to taste and serve hot with a knob of butter in the center.
