Kale and Potatoes

This simple, hearty recipe is a perfect side for pork. The Irish call it calcannon, but you don’t have to.

For two servings, use one large starchy potato (russet) to a packed cup of raw, chopped kale. Cut potatoes into chunks, boil vigorously until very soft, and whip with milk and butter. These don’t have to be perfectly smooth; in fact, they’re better a little lumpy, if you ask me (and I know you didn’t).

Stew greens, drain, and toss with a melted butter. Mix potatoes and kale; season with salt and white pepper. Some people cook green onions with the kale, but they’re better as a garnish.

You can thin this basic recipe with milk or broth to make a soup, or you can spoon it into a casserole and bake with crumbled bacon and some type of dry cheese.

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