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- Active Time 30m
- Total Time 1h
With the cool-season vegetables of potatoes, kale, and leeks as its main ingredients, this dish from the British Isles is a reward waiting at the end of the growing season. The topping of browned onions turns this reward into a north country ambrosia. Any leftovers make great potato patties sautéed on each side in a little butter. I like to use a variety of kale called Russian Red for this recipe. It has a tender mildness and a pleasing flavor. Its leaves are smoother than the more common Scotch kale and have a reddish tinge on the edges and veins.
- 5 medium potatoes
- 4 cups packed, rinsed kale leaves with stems removed
- 2 tablespoons vegetable oil
- 1 cup chopped leeks
- 2 large onions
- 2 tablespoons butter
- 1/2 - 3/4 cup warm milk
- Salt and freshly ground black pepper, to taste
Boil or steam the potatoes 30-45 minutes, or until completely tender. Allow the potatoes to cool, then peel them.
While the potatoes are cooking, steam the kale 5 minutes. Drain, squeeze out the excess water, and chop the kale finely.
In a large frying pan, heat the oil over medium heat. When hot, add the leeks and sauté 5 minutes, or until tender. Lower the heat, add the kale, and sauté 5-10 minutes, stirring occasionally.
Peel and cut the onions in half vertically. With the flat side on a chopping block, cut each half vertically into semicircular slices. In a medium frying pan, melt the butter over medium-low heat. When hot, add the onions and cook slowly 15-20 minutes, or until the onions are limp and browned.
TO ASSEMBLE: Mash the potatoes with a potato ricer or masher, adding enough milk to make a creamy yet firm mixture. Beat in the kale and leek mixture, and season with salt and pepper.
TO SERVE: Reheat if necessary. Turn into a heated serving bowl, make a large, shallow depression in the middle, and fill with the onions.
Recipe reprinted by permission of Taunton. All rights reserved.
nutrition information per serving
255 calories; 9g total fat; 12mg cholesterol; 41mg sodium; 40g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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