Boerenkool Stampott (Mashed Potatoes With Curly Kale)

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2 pounds potatoes, unpeeled

2 bay leaves

1/2 cup warmed milk (optional; see instructions)

2 teaspoons extra-virgin olive oil

1 leek, white to light green part, thinly sliced

1 pound curly kale, stems trimmed and discarded, leaves chopped

1 1/2 tablespoons Dijon mustard

-- Coarse salt and pepper to taste

-- Nutmeg, to taste

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