With just three ingredients, this sophisticated take on creamed spinach is extremely easy to make. In a pinch, use an immersion blender to mix the sauce, or try ricing the potatoes to make this winter side a tad thicker.

　　

Ingredients

Makes 8 servings

　　2 pounds kale, stems and center ribs discarded and leaves chopped

　　1 1/2 pounds large boiling potatoes

　　2 cups heavy cream

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　

Step 1

Cook the kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain, then immediately transfer the kale to an ice bath to stop the cooking. When kale is cool, drain but do not squeeze.

　　

Step 2

While kale cooks, peel the potatoes and cut into 1/2-inch pieces. Simmer in the cream, salt, and pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.

　　

Step 3

Purée the potato mixture with the kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.

　　

DO AHEAD

Step 4

The PURÉE can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.

　　The Epicurious Cookbook