An easy, tasty, and satisfying cool-weather meal in a bowl—making the most of winter brassicas and fresh herbs, plus everybody loves potatoes!
- Loosely chop the kale and steam until tender (10-12 minutes, but depending on the variety of kale this might vary). Once bright green and leaves have softened, set aside.
- Chop the potatoes into large chunks (keep the peel on, this will give the final dish extra texture - not to mention nutrition - from the skins). Once chopped, steam the potatoes in the top of a double boiler until tender (approx. 20-25 minutes).
- In a large saucepan, mash the potatoes, add the butter and bring the pan to a very low heat.
- Season with salt, pepper and stir through the spring onions or chives and then milk.
- Stir in the cooked kale and warm the dish to piping hot before serving in bowls sprinkled with parsley or chives. Enjoy!