Strip the heads of kale away from the stems and shred them finely. Kale is a tough vegetable which needs to cook for 10-20 minutes depending on its age.
Cook as you would for any green vegetables in furiously boiling salted water until it is just tender. (Some people add ½ teaspoon baking soda to the water to help keep the kale at its brightest green.)
Strain it and refresh it with cold water. Drain it thoroughly and squeeze out any excess water.
Nowadays I put the kale into a food processor with the hot milk and blend them into a green soup which I then mix through the mashed potatoes.
