1 1/4 pounds kale, or cabbage
2 cups water
1 tablespoon olive oil
1 1/4 pounds potatoes peeled and quartered
1 cup cleaned and chopped leeks, white part only
1 cup milk, pinch ground mace, salt and pepper to taste
1/2 cup melted butter (use real butter)
Simmer the Kale in large pot with water and oil-10 minutes. Drain and chop Fine.
Set aside keep warmIn small pot simmer the leeks and the milk for 10 minutes.
Keep warm.Cook potatoes, drain and puree/mash well till smooth.Add leeks and
milk and kale to potatoes-beat till fluffy.Season with spices and mound on plate
covered with melted butter. Garnish with parsley.