| Prep | Cook | Serves |
|---|---|---|
| 10 Minutes | 30 Minutes | 4 |
Ingredients
4 medium to large all-purpose potatoes such as Russet, peeled and cut into chunks
Salt
2 cups chicken or vegetable broth
1 bunch kale, rinsed
2 tablespoons butter
¾ cup whole milk
¼ teaspoon ground nutmeg
1 teaspoon dried thyme or 1 tablespoon fresh
2 scallions or green onions, sliced
A handful of fresh parsley, chopped
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth
Instructions
Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.
Heat broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.
In a large skillet over medium heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan.
Remove kale from cooking liquid and add to the milk and butter mixture using a slotted spoon. Stir in ½ cup of the kale cooking liquid.
Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes.
Stir in parsley and season with salt and pepper to taste.
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth