4 lbs organic potatoes, peeled and cubed (I use Yukon Gold)
2-1/2 lbs kale, washed, stems removed, shredded (I used tender baby kale, stems and all)
1/4 cup canola or vegetable oil, or 3-4 Tbsp butter
1/8 tsp ground nutmeg
2 Tbsp soy milk (or regular milk)
1/4 cup white wine vinegar
Fresh black pepper, to taste
Place the peeled and cubed potatoes in a pot with 1/2 teaspoon of sea salt, and cover by 1 inch of water. Bring to the boil. Cover, reduce heat to medium, and cook 20 minutes, or until potatoes are tender.
While the potatoes are cooking, trim, wash and chop the kale (I use baby kale, which doesn't need to be chopped). Heat a large nonstick frying pan over medium heat. Add 1 tablespoon of the oil, and the kale, in batches if necessary. Sauté the kale for 2-3 minutes, until wilted and tender. Stir in the nutmeg and cook for 30 seconds. Remove from heat and set aside.
When the potatoes are cooked through, drain the water, and return the potatoes to the warm pot. Mash while still hot (a hand masher works best) with the remaining canola oil or butter and milk. The potatoes should be very smooth.
Mix the kale into the mashed potatoes. Add white wine vinegar, and stir to combine. Taste, and season with sea salt (if needed) and black pepper. Serve hot.