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Old November 15, 2007   #22
bitterwort
Tomatovillian™
 
Join Date: Feb 2006
Location: MN Zone4b
Posts: 289
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Our favorite way to eat it is in colcannon, supposedly of Irish origin and sometimes made with cabbage rather than kale. We use Tuscan kale for our version.

1 large bunch kale, midribs removed
5 to 6 potatoes, preferably Yukon Gold, peeled and sliced
3/4 to 1 cup milk
butter (1 T.?)
salt and freshly ground pepper to taste (lots is good)

Boil potatoes until tender. Clean kale and steam it separately until tender; cool slightly and chop with knife or kitchen shears. Heat milk and butter. Drain and mash potatoes, adding milk mixture and beating to make fluffy mashed potatoes. Season to taste with salt and plenty of black pepper. Stir in the steamed chopped kale and serve as a side dish. If you have too many, refrigerate and reheat in a microwave later, adding a bit more milk to achieve desired consistency. Or mix some with an egg and make a non-traditional mashed-potato potato pancake.
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