Hail kale in stupendous Stumpot!

This recipe has truly changed my life. It comes from my friend Jan Van Stralen who grew up on a farm in south-west Ontario in a family of Dutch heritage. The latter explains the name of this trusty dish: Borenkol Stumpot.
It’s basically steamed kale mixed with mashed potatoes – a brilliant idea that combines the strong flavour of that nutty, chewy, nutrient-packed green vegetable (I prefer the milder black kale to the usual and more bitter green version) with the luscious creaminess and mild taste of spuds.
I now serve this at dinner parties with braised meat, steak, stew, roast chicken etc. etc.
Here’s how you make it.
Wash, slice and steam kale (or simmer in a small amount of water) for about 10 minutes. Meanwhile, boil, then mash about 6 medium potatoes with hot milk, butter and salt. (Instead of mashing, you can cream spuds with an electric mixer).
Combine kale and potatoes and serve – to rave reviews!