INGREDIENTS
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1. Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender
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2. Meanwhile, cook the kale. Heat a knob of butter and two tablespoons of water in a heavy-based pan with a lid. -
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3. When the butter has melted and formed an emulsion, add the kale with a pinch of salt.
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4. Cover, shake well and cook over a high heat for 1 minute. Shake the pan again and cook for another minute
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5. Drain off any liquid and then season the kale with pepper.
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6. Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter. Season to taste with salt and pepper.