Just a warm winter dish.
2 russet potatoes, scrubbed and cut into small cubes
olive oil
1 bunch black kale, rough stems cut away and chopped
3 cloves garlic
milk
salt
pepper
Parmesan cheese
In a medium pot, cover the potatoes with water then set them to boil.
Meanwhile, saute the garlic in the olive oil for 30 seconds or so. Add the kale and continue cooking until it wilts and softens, but retains some bite.
Add the cooked potatoes to the kale. Mash. Stir in milk to your desired consistency. Season with salt and pepper. Top with Parmesan cheese.
Serves 2-3.
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