Kale Mashed Potatoes

• 4 Yukon gold potatoes (skin on and quartered)
• 1 large bunch Kale (stems and spines removed, rough chop)
• 2 shallots (diced)
• 5 cloves garlic (rough chop)
• 1/2 cup Gruyere cheese (freshly grated)
• 1/2 teaspoon crushed red pepper flakes
• 4 tablespoons unsalted butter
• 1/2 cup milk
• salt and pepper
• olive oil

1. Combine potatoes, water and a healthy pinch of salt in a large pot. Bring to a boil and let cook for about 10 minutes, or until a fork slides in to the potato easily.
2. While potatoes are boiling, heat a large saute pan with olive oil over medium heat. Add the shallots, salt, pepper and crushed red pepper flakes. Cook for about 5 minutes, until shallots are soft. Add the garlic and cook for 2 minutes. Add the kale to the pan and give it a turn to coat all the leaves in oil. Add a dash of salt and pepper. Cover the pan let cook for about 15 minutes, turning the kale occasionally. Taste and add salt as necessary.
3. When the potatoes and kale are done, combine in the bowl of a food processor. Add milk, butter and some additional salt and pepper. Pulse until there are no big clumps left, it's okay if its still a little chunky.
4. Remove from the food processor and transfer to a bowl. Stir in the Gruyere and taste. There should be loads of flavor at this point! This would be a great recipe to get your kids (and you) to eat the daunting superfood, kale.

gold potatoes, spines, shallots, garlic, gruyere cheese, red pepper, unsalted butter, milk, salt, olive oil

Taken from food52.com/recipes/15845-kale-mashed-potatoes (may not work)