1Boil potatoes for about 15 minutes in salted, boiling water. Drain and return the potatos to the hot pot and mash.
2In a separate pot, bring the stock to a simmer. Add kale and cover. Simmer for about 10-12 minutes.
3In a large skillet over medium heat, melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. With a slotted spoon, transfer kale from borth to the milk. To this pot, add the mashed potatoes and stir 2-3 minutes or until nice and creamy, yet thickened. Adjust seasonings, to taste.