Source: dLife

Creamy potatoes, kale cabbage, and onions sauteed in olive oil.

Servings

0.75 lb kale, chopped , washed well and stems trimmed
1 lb russet potatoes , peeled and quartered
1 pinch salt and pepper
1 tbsp extra virgin olive oil
1 medium onions , chopped
0.5 cup evaporated skim milk

1 Fill a large saucepan with water and bring to a boil. Put the kale in the boiling water and cook for 8 minutes. Drain then press to remove all water. Chop into fine pieces.
2 Put the potatoes in the saucepan and cook, covered, for about 15 minutes then drain. Transfer the potatoes into a blender and pulse to a puree.
3 Mix together the potatoes and kale. Sprinkle with salt and pepper.
4 Heat the oil in a nonstick skillet. Sauté the onions until they become soft. Pour in the milk. Add to the potatoes.

You can substitute green cabbage for the kale.