Home > Worldwide Recipes > Germany > Vegetable and Side Dishes > Grünkohl Mit Kartoffeln
( Baked Kale With Potatoes )
Grünkohl Mit Kartoffeln
( Baked Kale With Potatoes )
Ingredients
4½ oz butter, softened
3 lb kale
½ lb lean bacon, coarsely diced
6 tablespoons beef or chicken stock
1½ teaspoons salt
¼ teaspoon ground nutmeg
9 medium-sized boiling potatoes (about 3 lb), peeled and cut into ½ inch cubes
6 to 9 tablespoons milk
2 egg yolks
Freshly ground black pepper
Details
Serves: 6
Method
Coat the bottom and sides of an 8-by-10-inch baking dish with ½ an ounce of softened butter, using a pastry brush. Set the dish aside.
Wash the kale thoroughly under cold running water. With a small, sharp knife, cut away the ends and the tough stems as well as any bruised or yellowed leaves. Drop the kale into enough lightly salted boiling water to cover it completely and boil briskly for 10 minutes. Drain thoroughly in a colander, and with the back of a spoon press it firmly to remove any excess liquid; then chop the kale coarsely.
Cook the bacon over a moderate heat in a fairly large, heavy saucepan until it is crisp and brown. Add the kale, turning it about with a large spoon until the leaves are coated with the fat. Then stir in the stock, 1 teaspoon of the salt and nutmeg, and bring to the boil over a high heat. Reduce the heat to low and simmer uncovered, stirring occasionally, for 20 minutes.
Meanwhile preheat the oven to Mark 6: 400°F. Drop the potatoes into enough lightly salted boiling water to cover them completely, and boil them briskly, uncovered, until they are tender but not falling apart. Drain thoroughly, return them to the pan and shake them over a low heat for 2 to 3 minutes until they are dry. Then put the potatoes through a food mill or ricer set over a bowl. Beat 3 ounces of softened butter into the potatoes ½ an ounce at a time and then the milk a few tablespoons at a time, using as much of the milk as you need to make a purée thick enough to hold its shape in a spoon. Beat in the rest of the salt, a few grindings of black pepper and the egg yolks, one at a time. Taste for seasoning.
Spread the cooked kale evenly over the bottom of the prepared baking dish, smooth the potatoes over it and dot the top with the rest of the butter cut into small pieces. Bake in the centre of the oven for about 20 minutes, until the surface of the potatoes is golden brown. Serve at once, directly from the baking dish.
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