John Myers
Ingredients for 3 servings:
- 400 g kale, frozen
- 400 g floury potatoes, roughly diced
- 200 g shallot(s)
- 2 cloves garlic
- 40 g butter
- ½ tsp white pepper, finely ground
- ½ tsp nutmeg, freshly grated
- e.g. smoked salt, natural salt, alternatively table salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
goes well with all kinds of roasted meat, including pork knuckle and smoked pork
Peel the potatoes, cut into large cubes, and cook in a little salted water. Strain and reserve the remaining water. Cover and keep the potatoes and cooking water warm. Trim and finely dice the shallots and garlic cloves, and sauté them in the butter. Stir in the frozen, shredded kale and sauté briefly. When it starts to brown, deglaze with the potato stock and bring to a boil. After about 30 minutes, the kale will be soft. Drain the stock but reserve it again. Add the potatoes to the cabbage and mash with a masher. Stir in the pepper and nutmeg, and season with salt. If the mash is too dry, stir in a little more stock.
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