• 4 medium to large all-purpose potatoes, peeled and cut into chunks(quartered)
• Coarse salt, for boiling water
• 2 cups chicken or vegetable stock
• 1 head dark curly kale, chopped
• 2 tablespoons butter
• 3/4 cup skim milk, eyeball it
• 1/4 teaspoon ground nutmeg,(Jhaiphal) fresh or grated
• 1 teaspoon ground thyme
• 2 scallions, sliced
• A handful of fresh parsley, chopped

In a large skillet over moderate heat melt butter and add milk.
Season with nutmeg and thyme and add scallions to the pan.
Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon.
Stir in 1/2 cup of cooking liquid.
Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes.
Stir in parsley and season with salt and pepper, to taste.