- 3 pound Russet potatoes, peeled and chopped
- 4 tablespoon extra virgin olive oil
- 1 bunch kale, large stems stripped and discarded, leaves chopped
- 4 cloves garlic, minced
- 1/2 cup warmed almond milk
Put the potatoes in a large pot of water with a pinch of salt. Bring to a boil and cook until potatoes are soft, about 20 minutes.
Heat a large saute pan with two tablespoons oil. Add kale and garlic and pinch of salt to taste, saute until wilted, set aside.
Mash the potatoes with a potato masher. Add milk a little at a time while stirring until desired consistency is reached. Add salt and pepper to taste. Pour kale into potatoes and stir until incorporated.
Goes well with Corned Beef.