Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
2 lbs (900g) Yukon Gold potatoes, peeled and quartered
4 cups (about 250g) kale or cabbage, chopped
1 cup (150g) green onions, finely chopped
1 cup (240ml) whole milk
4 tablespoons (60g) unsalted butter
Salt, to taste
Freshly ground black pepper, to taste
A pinch of nutmeg (optional)
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).