• Potatoes:
• 5 large potatoes, peeled and chopped into 1-inch pieces (about 4 pounds)
• 2 cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, at room temperature
• Kale:
• 3 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• One 12-ounce bunch kale, stemmed and chopped into 1-inch pieces
• 1/4 cup low-sodium chicken broth
• Assembly:
• 1 cup mascarpone cheese, at room temperature (about 8 ounces)
• 1/2 cup low-sodium chicken broth
• 1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
• 3/4 cup grated Parmesan
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black

Directions

For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.

For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.

To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

Ingredients

Creamed Kale with Caramelized Shallots 

Ingredients

• 3 tablespoons unsalted butter 
• 3 tablespoons finely chopped Spanish onion 
• 3 tablespoons all-purpose flour 
• 3 cups milk, scalded
• Pinch freshly grated nutmeg 
• Salt and freshly ground pepper
• 3 pounds kale, center stalk removed, and coarsely torn into pieces
• Caramelized Shallots, recipe follows

Directions

Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.

Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.

6 tablespoons unsalted butter

2 tablespoons sugar

10 shallots, peeled and sliced, or 40 baby onions, peeled

Salt and freshly ground pepper

Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.