Yukon Gold Colcannon With Sauteed Kale And Cabbage And Bacon Butter Recipes

Steps:

• Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
• Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Steps:

• Put the bacon in a pot over medium-high heat and cook, stirring occasionally, until the bacon renders its fat.
• Lower the heat to medium. Add the onion, leek, potato, and cabbage and cook, covered, stirring occasionally, until tender, about 10 minutes. Add the wine and cook for 2 minutes more. Add the stock, bring to a boil, and season with salt and pepper, to taste. Lower the heat and simmer until the potato is tender. Add the cream and simmer for a few minutes until the soup achieves a creamy texture. Remove from the heat and finish by whisking the butter cubes into the soup. (Don't re-boil the soup after adding the butter into it, or it will curdle.)
• Divide the soup among bowls, drizzle with basil oil, and garnish with the fried basil leaves.

Steps:

• Preheat oven to 350 degrees.
• Place potato in a large dutch oven, and cover with water.
• Bring potato to a boil, and cook for 6 minutes or until tender.
• Remove potato with a slotted spoon, reserving cooking liquid in pan.
• Place potato in a large bowl, and set aside.
• Add cabbage to the cooking liquid in pan, and cook for 5 minutes.
• Drain well.
• Add the cabbage to potato.
• Melt the butter in a small skillet over medium heat; add sage and garlic.
• Cook for 1 minute, stirring constantly.
• Stir the chopped sage mixture, salt, and pepper into potato mixture.
• Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour, milk, and remaining ingredients, and stir with a whisk.
• Pour milk mixture over potato mixture (do not stir).
• Bake at 350 degrees for 50 minutes or until casserole is lightly browned.