Borecole Dutch Kale And Potatoes Recipes

Steps:

• Wash the kale (Swiss chard can be substituted) thoroughly by submerging it in a tub of cool water. Spin in a salad spinner or let drip-dry in a colander. Roll the leaves together and slice into thin strips (chiffonade). Set aside while cooking the potatoes.
• Wash, peel and dice the potatoes. Fill a large pot with water and add the diced potatoes. Bring to a boil and cook until soft, about 10 minutes. Drain the potatoes and return to pot. While mashing the potatoes, add the butter, half and half, salt and pepper to taste. Stir in the sliced kale and cover.
• Heat the kielbasa in a bit of boiling water until the sausage is hot throughout, about 8 minutes. Brown gravy is often served over the mashed potatoes. Serve a section of the kielbasa and the mashed potatoes and enjoy!

Steps:

• Set oven to 325F.
• Peel the potatoes and slice them thinly (1/8 in, thick).
• If the garlic is really juicy, cut the cloves in half and rub them all around an earthware or cast iron dish.
• A 9-by-13 Inch pan works well if you are using 2 1/2 to 3 lbs of potatoes; a 10-inch skillet will work for 2 lbs, pressing down to release the juices.
• Otherwise it might be better to slice the garlic thinly and tuck the slices between the potatoes.
• Smear the dish generously with butter.
• Please don't be stingy- you are only cheating yourself.
• Lay the potatoes in the dish,orderly or positively hugger-mugger, it matters not, seasoning with salt and black pepper as you go along.
• Pour the cream over the potatoes-it should just come to the top of the slices.
• Bake 1 to 1-1/2 hours until the potatoes are virtually melting into the cream.
• Enough for 6 as a side dish.

Steps:

• Place the potatoes in the bottom of a large pot.
• Layer onions and kale on top of potatoes.
• Lay the coiled up smoked sausage on top of the kale.
• Pour water in the bottom of the pot- just enough to almost cover the potatoes, and cook, covered, over medium heat until the potatoes are fork-tender.
• While the potatoes are cooking, fry the bacon up until crispy; drain, but save the drippings.
• When the potatoes are done, remove the sausage from the pot and cut into 3-4-inch chunks.
• Drain any excess water from the pot, and add the bacon, drippings and all, along with the vinegar.
• Using a potato masher to smash it until it looks like slightly lumpy mashed potatoes (very rustic).
• Add the butter and season with pepper if you wish.
• Serve with the sausage on the side.
• Pour gravy over the top, if desired.