1 1/4 lbs. kale, tough stems removed, washed (or use green cabbage)
2 c. water
1 tbsp. olive oil
1 1/4 lbs. potatoes, peeled and quartered
1 c. cleaned and chopped leeks (white part only)
1 c. milk
Pinch of ground mace
Salt and freshly ground black pepper to taste
1/2 c. melted butter

GARNISH (optional) :
1 tbsp. chopped parsley

In a large pot, simmer the kale, covered, in 2 cups of water and the oil for 10 minutes. Drain and chop fine; set aside and keep warm. In a small pot, bring the potatoes and water to cover to a boil and simmer until tender. In another small pot, simmer the leeks, covered, in the milk for 10 minutes and keep warm. Drain the potatoes and puree them, using a potato ricer or masher, into the large pot. Add the leeks with their milk and the cooked kale. Beat with a wooden spoon until fluffy. Season with mace, salt, and pepper. Mound on a plate and top with melted butter. Garnish with parsley if you are using cabbage.