Servings: 3 to 4 servings
Prep Time: 10 min
Cook Time: 25 min
5 russet potatoes
1/2 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 large shallots, thinly sliced
1 large leek - halved and thinly sliced
1 bunch kale, stemmed and coarsely chopped
1 head napa cabbage, cored and coarsely chopped
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2/3 chopped green onion tops
Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.
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