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Fill a large bowl with ice water and set aside
- Cut or rip the thick stems from the kale, reserving the leaves only.
- Bring about three quarts of salted water to a boil, add the kale and cook for two minutes.
- Remove the kale and plunge it into the ice water to stop the cooking. Drain and squeeze out the excess water.
- Chop coarsely and set aside.
- Place the potatoes in a heavy-bottomed pan, cover them with cold water and add a generous spoonful of salt. Bring to a boil and cook the potatoes until tender. Drain the potatoes and set aside.
- Set a heavy-bottomed pan over medium heat and melt four tablespoons of the butter.
- Add the onions and cook slowly until golden brown.
- Add the kale, salt, and pepper and continue cooking until the kale is tender—approximately 10 minutes.
- Mash the potatoes in a food mill or potato ricer, or with a hand-held potato masher. Add ½ cup of butter and mix well. Set aside.
- Place the milk in a pan set over medium-high heat and heat until barely simmering. Watch closely, since milk can boil over very quickly if left unsupervised.
- Season the milk with nutmeg and add it to the mashed potatoes.
- Combine the mashed potatoes with the kale and onion mixture. Mix well.
- Adjust the seasonings.
- Place the mixture in a preheated bowl and top it with the remaining four tablespoons of butter.
- Serve immediately.
Compliments of Seán Canavan, Executive Chef
O'Reilly's Holy Grail restaurant in San Francisco, CA
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