Eat Light: Kale and Potato Purée

Eat Light: Kale and Potato Purée

Faith Durand
Jan 13, 2009

One hitch to eating light in the month of January is that although you want a new start after the rich and fatty foods of December, you can't help but notice that it's still awfully cold outside. Rich, creamy, starchy foods are what we want during this time of year, but we also crave the healthy energy that comes of eating lighter foods. So we keep a sharp lookout for foods that are nourishing and comforting but still light.

Here's a new recipe we just found in Gourmet that promises this happy medium.

This recipe is utterly simple: kale, potatoes, cream, salt and pepper. Yes, this simple purée calls for cream, but it's spread over a large amount -- enough for eight servings. The potatoes lighten a dish that looks like pure creamed spinach, making it something altogether lighter and even more appealing.

In fact, we think that this looks like a great one-dish meal for those of us going without meat this winter, and we wonder if we could lighten it up even more by cooking the potatoes in milk, or even in chicken stock.

• Get the recipe: Kale and Potato Purée

Related: Eat Light! "Things I Find in the Refrigerator" Soup

(Image: John Kernick for Gourmet Magazine)

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