(snip)
>
> GRUNKOHL MIT KARTOFFELN
>
> 9 tbsp. butter, softened
> 3 lbs. kale
> 1/2 lb. lean bacon, coarsely diced
> 1/2 c. beef or chicken stock, fresh or canned
> 2 tsp. salt
> 1/4 tsp. ground nutmeg
> 9 med.-sized boiling potatoes (about 3 lbs.), peeled and cut into 1/2-inch
> cubes
> 1/2 to 3/4 c. milk
> Freshly ground black pepper
> 2 egg yolks
>
> With a pastry brush, coat the bottom and sides of an 8x10-inch baking
dish
> with 1 tablespoon of softened butter. Set the dish aside. Wash the
kale
> thoroughly under cold running water. With a small, sharp knife, cut away
> the ends and the tough stems as well as any bruised or yellowed leaves.
> Drop the kale into enough lightly salted boiling water to cover it
> completely and boil briskly for 10 minutes. 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-quart saucepan, cook the
> bacon over moderate heat until it is crisp and brown. Add the kale,
turning
> it about with a large spoon until the leaves are coated with the fat.
Then
> stir in the stock, 1 teaspoon 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 minutes. Meanwhile preheat the oven to 400 degrees.
> Drop the potatoes into enough lightly salted boiling water to cover them
> completely, and boil them briskly, uncovered, until they are tender but
not
> falling apart. Drain thoroughly, return them to the pan and shake them
over
> low heat for 2-3 minutes until they are dry. Then force the potatoes
> through a food mill or ricer set over a bowl. A tablespoon at a time,
beat
> 5 tablespoons of softened butter into the potatoes and then the milk a few
> tablespoons at a time, using as much of the milk as you need to make a
puree
> thick enough to hold its shape in a spoon. Beat in the remaining teaspoon
> of salt, a few grindlings of black pepper and the egg yolks, one at a
time.
> Taste for seasoning. Spread the cooked kale evenly over the bottom of the
> prepared baking dish, smooth the potatoes over it and dot the top with the
> remaining 2 tablespoons of butter cut into small pieces. Bake in the
middle
> of the oven for 20 minutes, or until the surface of the potatoes is golden
> brown. Serve at once, directly from the baking dish.
>

Wow, those Germans don't scrimp on fat or calories, do they? <G>

Kilikini