1 lb. kale
1 1/2 lb. potatoes
8 T butter
1 C leeks, finely chopped
salt and freshly ground pepper
1/2 C onions, finely chopped
1/2 - 3/4 C light cream
1 T parsley, finely chopped
Wash, trim, and blanch kale. Drain, gently squeeze out water, and chop finely. Set aside.
In a small skillet, brown the onions in the remaining butter, set aside, but keep warm.
Peel potatoes and boil in salted water. Meanwhile, heat 2 tablespoons butter in a skillet and gently stew the leeks until tender, 5 - 10 min. Add the chopped kale and sauté over high heat, stirring to evaporate excess moisture. Turn the heat to low, add 2 tablespoons butter and slowly cook the leeks and kale for 5 - 10 min. longer. Season with salt and pepper to taste.
When the potatoes are tender, drain and mash them. Whip in the kale and leek mixture and one teaspoon salt. Heat the cream and gradually beat it in until entire mixture is smooth and creamy, yet firm. Season with salt and pepper. Reheat if necessary and mound 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.