Ingredients: |
Ingredients: 2 1/2 lb. russet potatoes, peeled and quartered
Salt and freshly ground pepper to taste
8 Tbs. (1 stick) unsalted butter
3/4 C. milk
4 bacon slices, cut into 1/2 inch dice
4 large shallots, thinly sliced
1 large leek. White and green portions
halved lengthwise, rinsed well and thinly sliced
1 bunch curly kale, about 3/4 lb., stemmed and coarsely chopped.
1 small head napa cabbage,about 1 lb.,cored and
and coarsely chopped.
1/8 tsp. mace or freshly grated nutmeg
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Directions: |
Directions:Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife,about 15 minutes. Drain well in a colander
Meanwhile in a small saucepan over low heat,combine the butter and milk and heat until the butter melts and the mixture is hot 8-10 minutes
Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions.Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm
Heat a heavy pot or Dutch oven over medium heat until hot.Add the bacon and cook stirring occasionally,until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat,add the shallots and leek and cook stirring occasionally' until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green,about 3 minutes.Add the cabbage and toss until tender-crisp,about 8 minutes. Sprinkle with the mace and the bacon,and season with salt and pepper. Stir he potatoes into the cabbage mixture and serve warm. |
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