Ingredients

3/4 lb. kale, or 3/4 lb. green cabbage
1 lb. potatoes, peeled and quartered
salt and pepper, to taste
1 Tbsp. virgin olive oil
1 medium size onion, chopped
1/2 C. evaporated skim milk

Cooking Instructions

Bring a large saucepan of water to a boil. Wash kale well and trim off tough stems. Drop into boiling water. Cook, uncovered, about 8 minutes. Drain and squeeze out excess water; chop fine and set aside. In the same saucepan, cook potatoes in boiling water, covered, 15 minutes. Drain. Place potatoes in a food mill, blender, or a food processor fitted with metal blade, and process to a puree. Combine potatoes with kale. Season with salt and pepper. In a small nonstick pan, heat oil. Saute onion until softened. Add milk to warm. Combine with potatoes, and place in an ovenproof serving dish, warming in oven, if necessary.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)