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Ingredients
  • 2 pounds russet potatoes, scrubbed and peeled
  • Salt
  • 1 pound (1 large bunch) kale, either curly or cavolo nero, ribs removed, leaves washed
  • 1-ΒΌ cups low-fat milk
  • 2 heaped tablespoons chopped scallions (about 3 scallions)
  • freshly ground pepper
  • 2 tablespoons unsalted butter or extra virgin olive oil
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