I tried a recipe for "Netherlanders' Baked Kale" from _Greene on
Greens_. It struck me as a complicated way of baking potatoes and kale
together with melted cheese on top. This was one of those recipes where
I went to the trouble of following the recipe exactly, then wondered if
I wouldn't have done just as well to glance over it and improvise from
there. It wasn't bad; it just wasn't worth the trouble.


There's a butter sauce that goes with it, however, that was worth
learning about:


Melt 1 stick of butter in a heavy bottomed pot.
Add a little dried Italian spices, a teaspoon of vinegar, and a minced
shallot. (I used a bit of onion. Next time I'd add minced garlic.)
Leave over low heat for an hour, no lid.
Stir when you think about it.
The original recipe says not to let it brown, but I did let mine brown
and thought it was wonderful.


Back to the original topic, that butter sauce is the stuff to put on any
potato-crucifer combination. Try it on potatoes mashed with
cauliflower, or potatoes with broccoli, or, as in the original potatoes
with kale.


--Lia