 Ingredients:5 medium Potatoes
4 cups packed, rinsed Kale leaves with stems removed
2 tablespoons Vegetable oil
1 cup chopped Leeks
2 large Onions
2 tablespoons Butter
1/2-3/4 cup warm Milk
salt and freshly ground black Pepper, to taste
Directions:1. Boil or steam the Potatoes 30-45 minutes, or until completely tender. Allow the potaotes to cool, then peel them.
2. While the potatoes are cooking, steam the Kale 5 minutes. Drain, squeeze out the excess water, and chop the kale finely.
3. In a large frying pan, heat the oil over medium heat. When hot, add the Leeks and saute 5 minutes, or until tender. Lower the heat, add the Kale, and saute 5-10 minutes, stirring occasionally.
4. Peel and cut the Onions in half vertically. With the flat side on a chopping block, cut each half vertically into semicircular slices. In a medium frying pan, melt the Butter over medium-low heat. When hot, add the onions and cook slowly 15-20 minutes, or until the onions are limp and browned.
5. To assemble, mash the potatoes with a potato ricer or masher, adding enough Milk to make a creamy yet firm mixture. Beat in the kale and leek mixture, and season with Salt and pepper.
6. To serve, reheat if necessary. Turn into a heated serving bowl, make a large, shallow depression in the middle, and fill with the onions.
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