MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kale & Potato Purée
 Categories: Potatoes, Sides, Greens
      Yield: 8 Servings
 
      2 lb Kale;
           - stems, center ribs
           - discarded, leaves chopped
  1 1/2 lb Large boiling potatoes
      2 c  Heavy cream
 
  Cook kale in a pot of boiling salted water (1-1/2 tb salt for 4 qt
  water), uncovered, until tender, about 7 minutes. Drain kale, then
  immediately transfer to an ice bath to stop cooking. When kale is
  cool, drain but do not squeeze.
  
  While kale cooks, peel potatoes and cut into 1/2" pieces. Simmer in
  cream with 1/2 ts salt and 1/2 ts pepper in a heavy medium
  saucepan, covered, stirring occasionally, until tender, 15 to
  20 minutes.
  
  Purée potato mixture with kale in 2 batches in food processor
  until just smooth (use caution when blending hot liquids). Transfer
  to a 4 to 5 qt heavy saucepan and cook over low heat, stirring
  frequently, until heated through. Season with salt & pepper.
  
  Note:

  Purée can be made 1 day ahead and chilled. Reheat over low heat,
  stirring frequently.
  
  Recipe by Ruth Cousineau
  
  Recipe FROM: Gourmet Magazine, Dec 2008
  
  Formatted by: Dave Drum, Nov 24, 2008
  
  Uncle Dirty Dave's Archives
 
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