225g curly kale, chopped
700g tatties, quartered
1 garlic clove
50g butter or margerine
150ml milk or single cream
salt and black pepper to taste
Bring 4 tablespoons salted water to boil, add the kale and simmer until tender – about 5 minutes.Drain and keep warm.
Cook the tatties and garlic together in salted water and drain.
Mash the tatties adding the cream, butter and seasoning and add the cooked kale to the potato mixture. Stir well and serve.