California Farm Lemon Garlic Kale Mash
Traditionally in kale mash, the lemon is replaced with vinegar, the garlic is replaced with onions, the kale is steamed with russet potatoes, and the mash is made meaty with boiled smoked sausages instead of fried cured pork jowl bacon and cured pork ham.
This version, however, is superior, and only a little more expensive.
California Farm Lemon Garlic Kale Mash
Traditionally in kale mash, the lemon is replaced with vinegar, the garlic is replaced with onions, the kale is steamed with russet potatoes, and the mash is made meaty with boiled smoked sausages instead of fried cured pork jowl bacon and cured pork ham.
This version, however, is superior, and only a little more expensive.
Open in Cookpad AppSteps
- 1
Submerge diced potatoes, sliced ham and garlic in salted boiling water in dutch oven, float kale with half lemon on top. Boil 20 minutes, lid on. Pour water off.
- 2
Take kale out, chop fine, put back in with potatoes. Add mustard, milk, make a smooth mash.
- 3
In cast iron skillet, fry pork jowl dices till crisp, about 20 minutes. Mix dices with mash. Pour bacon fat over mash, mix well. Taste.
- 4
Sprinkle crushed pepper, flaked seasalt, and grated fresh nutmeg over. Drizzle 2 Tbs lemon juice on top. Taste and serve. Enjoy.
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