Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and sauté just until tender - about a minute. Set aside.
Mash the potatoes with a potato masher or fork. Slowly stir in the milk, melted butter until desired consistency. Season with salt and pepper. Gently toss the kale into the potatoes.
Transfer to a serving bowl, and sprinkle with chopped green onions and Parmigiano cheese.
Recipe courtesy of: Chef Natalie Niksa, La Saison
Take a look at the recommended pairing below.