|TAMARA KEEL PHOTO|
This version was made with ham and nice curly kale, lightly cooked before adding to the potatoes. The milk was heated with chopped green onions, salt and pepper, and it's as good -- and as filling -- a meal as you might expect. To serve, you make a little "well" in it and fill with butter and parsley flakes.
There were leftovers. This morning, I added a little more milk, an egg and a small amount of flour, and fried up potato pancakes. They were delicious!
If you have been looking at kale with suspicion, you should try it in this. It's wonderful.