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Ingredientes
- 9 tbsp. butter, softened
- 3 lbs. kale
- 1/2 pound lean bacon, coarsely diced
- 1/2 c. beef or possibly chicken stock, fresh or possibly canned
- 2 teaspoon salt
- 1/4 teaspoon grnd nutmeg
- 9 med.-sized boiling potatoes (about 3 lbs.), peeled and cut into 1/2-inch cubes
- 1/2 to 3/4 c. lowfat milk
- Freshly grnd black pepper
- 2 egg yolks
Direcciones
- With a pastry brush, coat the bottom and sides of an 8x10-inch baking dish with 1 Tbsp. of softened butter. Set the dish aside.
- Wash the kale thoroughly under cool running water. With a small, sharp knife, cut away the ends and the tough stems as well as any bruised or possibly yellowed leaves. Drop the kale into sufficient lightly salted boiling water to cover it completely and boil briskly for 10 min. Drain thoroughly in a colander, and with the back of a spoon press it firmly to remove any excess liquid; then chop the kale coarsely.
- In a heavy 4 to 5-qt saucepan, cook the bacon over moderate heat till it is crisp and brown. Add in the kale, turning it about with a large spoon till the leaves are coated with the fat. Then stir in the stock, 1 tsp. of the salt and nutmeg, and bring to a boil over high heat. Reduce the heat to low and simmer uncovered, stirring occasionally, for 20 min.
- Meanwhile preheat the oven to 400 degrees. Drop the potatoes into sufficient lightly salted boiling water to cover them completely, and boil them briskly, uncovered, till they are tender but not falling apart.
- Drain thoroughly, return them to the pan and shake them over low heat for 2-3 min till they are dry. Then force the potatoes through a food mill or possibly ricer set over a bowl. A Tbsp. at a time, beat 5 Tbsp. of softened butter into the potatoes and then the lowfat milk a few Tbsp. at a time, using as much of the lowfat milk as you need to make a puree thick sufficient to hold its shape in a spoon. Beat in the remaining tsp. of salt, a few grindlings of black pepper and the egg yolks, one at a time. Taste for seasoning.
- Spread the cooked kale proportionately over the bottom of the prepared baking dish, smooth the potatoes over it and dot the top with the remaining 2 Tbsp. of butter cut into small pcs. Bake in the middle of the oven for 20 min, or possibly till the surface of the potatoes is golden. Serve at once, directly from the baking dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 8 servings | |
| Calories 335 | |
| Calories from Fat 257 | 77% |
| Total Fat 28.89g | 36% |
| Saturated Fat 13.59g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 970mg | 40% |
| Potassium 595mg | 17% |
| Total Carbs 11.57g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.02g | 1% |
| Protein 9.93g | 16% |
