Mashed Potatoes with Baby Kale

This recipe is fun to have the garlicky kale brighten up mashed potatoes. You can also use big kale if you remove the stems, or spinach, or chard, or flowering kale.

• 1 1/2 pounds potatoes, cubed

• 2-3 cloves garlic, crushed

• 1 bag baby kale, finely chopped into really teeny pieces

• 4 TBSP olive oil

• up to 1/3 cup milk

• pinch of nutmeg

• salt and pepper

Boil the potatoes until they can be pierced with a fork. Meanwhile, sauté the kale and garlic in 2 TBSP olive oil, until the kale is fully wilted. (Remove from the heat and set aside when the kale is done.) When the potatoes are cooked, strain them from the water, put them back in the pot, and mash or whip them with the remaining 2 TBSP olive oil, nutmeg, salt, and pepper, and milk as needed for the consistency you want. Then stir in the garlicky kale mixture. Enjoy!