This is a great side and is fairly quick to make. Add some cheese or a poached egg and it becomes a main course, or an even heavier side dish. I adapted this from a German recipe called Grunkohl mit Kartoffeln.
Baked Kale with Mashed Potatoes
- 8 cups fresh kale leaves torn into small pieces
- 4 slices sliced into 1/2″ slivers
- 1 cup vegetable stock
- 1/2 cup finely chopped onion
- 1/2 tsp fresh nutmeg
- 2 lbs potatoes skinned
- 5 tbsp butter
- 1 egg
In a large frying pan fry bacon over medium heat until fat renders and meat begins to crisp. Add onion and saute until dark brown being careful not to burn anything. Add two tablespoons butter and kale leaves and coat in the fat. Add stock and deglaze pan. Bring to a boil then simmer until liquid is completely absorbed. Season with nutmeg, salt and pepper and set aside. Boil potatoes in salted water until a knife passes through them easily. Strain and mash potatoes with three tablespoons butter and enough milk to make them smooth and very creamy. Beat in egg and season with salt and pepper. In a greased 8×8 baking pan spoon kale over the bottom evenly. Spoon potatoes over the kale evenly. (If adding cheese place it between the kale and potatoes. Add more dots of butter on top of potatoes if desired as well.) Bake at 365 degrees until the top of potatoes is golden brown, about 20 minutes. Serve hot.