Dutch Kale with Mashed Potatoes

I was very happy to find large bags of 'baby' kale (very young leaves) at a favorite store.
At my parents' house in Holland, in the Fall, a man would sometimes bring an armful of large curly leaves of kale. It was a lot of work, removing the large veins and cutting up the leaves. It was always said kale tasted best after the first frost of Autumn.
This dish can be prepared in one large cooking pot, add the potatoes after the kale has cooked for 20 or 25 minutes (the kale will have shrunken) - but I find it easier to cook and mash the potatoes separately and add the cooked kale later.
It's traditionally eaten with smoked sausage - but I prefer an omelette and sauteed mushrooms. Pickles are also traditional.
Feeds 2 or 3 - you could add more potatoes if there is a third person at your table.

1. Pick over kale, remove discolored leaves (if any) and wash (if necessary);
2. Bring kale to a boil in a large pot with 3 cups of water, lower heat but keep at a boil, and cook for 45 minutes (it will shrink considerably);
3. (Optional) Wash, cut and sautée mushrooms;
4. Peel and cut potatoes, bring to a boil and cook for 17 minutes
   (start boiling potatoes when kale still has 25 minutes to go;)
5. (Optional) Prepare bacon;
6. Prepare omelet or heat up sausage
7. Drain water from potatoes, add milk, butter, pepper and nutmeg, mash and mix;
8. Put cooked kale in colander, press with wooden spoon to squeeze out water;
9. Cut kale on cutting board, mix into mashed potatoes
   (add pieces of bacon;)
10. Serve with sausage or omelet;
11. If you like, serve with sliced pickles.