4 slices bacon, finely chopped
1/4 cup finely chopped shallots, red scallions or onion
2 cloves garlic, minced
One bunch black kale, tough stems removed, and finely chopped, or cabbage cut into 1/2-inch ribbons
6 medium Sierra Gold potatoes, scrubbed and peeled if desired, cut into 1-inch chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste
1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the kale and sauté until the kale is tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
3. Place the potatoes into a large pot, cover with water, add 1-teaspoon salt, and bring to a boil.
4. Cook the potatoes for 12 to 27 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
5. Drain the potatoes, and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the kale into the potatoes, taste for seasoning, and serve.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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