KALE AND POTATO PURéE

Kale and Potato Purée image

Yield Makes 8 servings

Number Of Ingredients 5

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2 pounds kale, stems and center ribs discarded and leaves chopped
1 1/2 pounds large boiling potatoes
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook the kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain, then immediately transfer the kale to an ice bath to stop the cooking. When kale is cool, drain but do not squeeze.
While kale cooks, peel the potatoes and cut into 1/2-inch pieces. Simmer in the cream, salt, and pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
Purée the potato mixture with the kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
DO AHEAD
The PURÉE can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.