Ingredients

• ½ cup Butter, divided (113 g)
• 1 cup thinly sliced Onion (about 1 medium) (160 g)
• 2 tsp minced Garlic (about 1 large clove) (3 g)
• 5 cups chopped Kale or Cabbage (about 1 bunch) (80 g)
• 1 ½ cups Water (360 mL)
• ½ tsp Salt, plus more to taste
• ½ cup cold Milk (120 mL)
• 1 ⅓ cups Potato Flakes (72 g)

Instructions

1. Melt ¼ cup butter in a sauté pan over medium heat. Add onion and cook until soft, 7–10 minutes. Add garlic and cook until fragrant, 1–2 minutes, then add kale or cabbage. Mix to coat with the butter and onions then cover, reduce heat to medium low, and cook until softened, about 10 minutes. Meanwhile turn on broiler to preheat and set aside a 1-quart oven-safe baking dish.
2. In a medium saucepan, heat water to boiling then add 2 tablespoons butter and salt. Remove from heat and add cold milk. Add potato flakes and stir gently. Fluff with a fork; do not whip. Let sit 2–3 minutes then fluff once more with a fork.
3. Fold kale or cabbage mixture into the potatoes then transfer into a 1-quart oven-safe baking dish. Divide the remaining 2 tablespoons butter into small pieces and dot them over the top of the potatoes. Broil until the top begins to brown, 3–5 minutes. Serve hot.