Friday, October 21, 2011

Kale, Cabbage, Potatoes


2 ½ lbs. russet potatoes, peeled and quartered
Salt, to taste
Freshly-ground black pepper, to taste
8 tablespoons unsalted butter - (1 stick)
¾ cup milk
4 slices bacon, cut 1/2" dice
4 large shallots, thinly sliced
1 large leek, white and light green part, halved lengthwise,
rinsed well and thinly sliced
1 bunch curly kale - (abt 3/4 lb), stemmed, and
coarsely chopped
1 small head napa cabbage - (abt 1 lb), cored, and
coarsely chopped
⅛ teaspoon mace or freshly-grated nutmeg
Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.

Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.

Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

I didn't use the cabbage, and it was still very good.