Rumblethumps

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 bunch large kale, thinly sliced-about 8 cups
• 2 1/2 lbs russet potatoes, peeled, coarsely chopped
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 2 medium onions, chopped fine
• 1/2 cup chopped leek
• 2 small cloves garlic cloves
• 3 cups grated extra-sharp cheddar cheese (12 oz.)
• salt and pepper

Recipe

• 1 butter an 8 cup baking dish.
• 2 preheat oven to 350°f.
• 3 saute chopped onion in 2 tbsp butter until translucent.
• 4 blanch kale in a large pot of boiling salted water until.tender, then quench in ice water.
• 5 using a slotted spoon, transfer kale to a bowl.
• 6 return water to a boil and add potatoes.
• 7 cook until tender.
• 8 drain and return potatoes to the pot.
• 9 add butter, finely minced garlic and sour cream and mash potatoes.
• 10 mix in leeks, ½ of the sauted onion and then kale to potatoes.
• 11 add half the cheese and mash into potatoes.
• 12 season to taste with salt and pepper.
• 13 spoon mixture into prepared dish.
• 14 sprinkle with cheese.
• 15 add sauted onion to the top of dish in a 2-3 inch wide strip.
• 16 down the center.
• 17 bake about 35 minutes until cheese bubbles.