Rumblethumps

• 1 bunch large kale, thinly sliced-about 8 cups
• 2 1/2 lbs russet potatoes, peeled, coarsely chopped
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 2 medium onions, chopped fine
• 1/2 cup chopped leek
• 2 small cloves garlic cloves
• 3 cups grated extra-sharp cheddar cheese (12 oz.)
• salt and pepper

1. Butter an 8 cup baking dish.
2. Preheat oven to 350u0b0F.
3. Saute Chopped onion in 2 tbsp butter until translucent.
4. Blanch Kale in a large pot of boiling salted water until.tender, then quench in ice water.
5. Using a slotted spoon, transfer Kale to a bowl.
6. Return water to a boil and add potatoes.
7. Cook until tender.
8. Drain and return potatoes to the pot.
9. Add butter, finely minced garlic and sour cream and mash potatoes.
10. Mix in leeks, 1/2 of the sauted onion and then Kale to potatoes.
11. Add half the cheese and mash into potatoes.
12. Season to taste with salt and pepper.
13. Spoon mixture into prepared dish.
14. Sprinkle with cheese.
15. Add sauted onion to the top of Dish in a 2-3 inch wide strip.
16. down the center.
17. Bake about 35 minutes until cheese bubbles.

kale, potatoes, unsalted butter, sour cream, onions, leek, garlic, cheddar cheese, salt

Taken from www.food.com/recipe/rumblethumps-476890 (may not work)