This recipe flavors both the potatoes and the kale with garlic.  If you don’t tell people the green specks in the mashed spuds are kale, they may just think they are chives.

Place 2 lbs. potatoes in a pot with enough water to cover.  Add 2 whole cloves of garlic, and 1 t. salt.  Bring to a boil and then simmer for 15-20 minutes.

Drain the potatoes and garlic, then allow to cool and mash until smooth.

Remove the stems from 1 bunch of kale then chop in small pieces.

Mince 2 cloves of garlic and saute in 3 T. olive oil until translucent.  Add the kale and saute until it is tender.  Add 1 T. lemon juice and season with salt and pepper.

Combine the kale and potatoes in a pot with 3/4 C. grated parmesan cheese.  Heat through, stirring, until they are combined.  Season with additional salt and pepper.