5 medium potatoes
1/2 c. butter
1/4 c. milk
1 shallot bulb (finely chopped)
1 bunch of kale (stemmed and chopped)
1/4 head of cabbage (coarsely chopped)
1 c. mushrooms (chopped)
salt & pepper
Cut up the potatoes in quarters and boil in water as if you were making mashed potatoes. Drain water off of the potatoes. Add half of butter and all the milk. Mash together. Salt and pepper to taste. Keep warm on a low flame.
Melt the remaining butter over medium heat in a large deep sided skillet. Add the shallots and saute until they begin to soften. Add the kale and toss until soft and wilted but still bright in color (I had green and purple kale, so I can’t say “till bright green”).
Add the cabbage and mushrooms. Cook until the cabbage is soft and the mushrooms start to wilt. Mix the mashed potatoes into the kale/cabbage mixture. Salt and pepper to taste.