INGREDIENTS
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5 russet potatoes
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1/2 cup unsalted butter
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1/4 cup whole milk
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3/4 teaspoon kosher salt
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1/2 teaspoon black pepper
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4 large shallots, thinly sliced
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1 large leek-halved and thinly sliced
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1 bunch kale, stemmed and coarsely chopped
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1 head napa cabbage, cored and coarsely chopped
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1/4 teaspoon freshly grated nutmeg
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1/4 teaspoons salt
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2/3 cups chopped green onion tops