• 1 lb kale
• 1 1/2 lb potatoes
• 8 TBSP butter
• 1 cup leeks, finely chopped
• salt and pepper
• 1/2 cup onion, finely chopped
• 1/2 - 3/4 cup light cream
• 1 TBSP parsley, finely chopped

  Wash, trim, and blanch kale.  Drain and squeeze out water, and chop up real fine.  Set aside.  In a small skillet, brown the onions in butter, set aside, but keep warm.  Peel potatoes and boil in salted water.  Meanwhile, heat 2 TBSP butter in a skillet and stew the leeks until tender, about 5-10 minutes.  Add the chopped kale and saute over high heat, stirring to evaporate moisture.  Turn the heat to low and add 2 TBSP butter and slowly cook the leeks and kale for 5-10 mintes longer.  Season with salt and pepper  When potatoes are tender, drain and mash them. Whip in the kale and leek mixture and one teaspoon salt. Heat the cream and beat it in  little at a time until entire mixture is smooth and creamy. Season with salt and pepper. Mound up in a hot dish.

Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with chopped parsley.