0 recipes from contoocook and beyond


3 lbs. russet potatoes (aboutg 6) (baking)
l/2 stick butter
3/4 cup chicken broth
2 tbsps. cider vinegar
2-l/2 lbs. kale, coarse stems discarded & leaves washed well
l/2 lb. Munster, grated coarse (about 2 cups)
l lb. kielbasa, cut crosswise into l/4″ thick pieces
2 large onions, halved lengthwise & sliced thin crosswise
In a kettle combine potatoes, peeled & quartered with enough water
to cover by 2″, bring to boil and boil for l5 mins. or under tender.
Transfer taters to a colander, reserving cooking liquid, and force
through a ricer into a bowl. Add butter, l/2 cup of the broth,
vinegar & s & p to taste & combine mixture well. Bring reserved
cooking liquid to a boil, add the kale & boil for 20 mins. or until
crisp tender. Drain kale in colander, refresh under cold water and
press out excess water. Stir kale & l cup of Munster into potato
mixture and spread into 9xl3″ baking dish. In large skillet brown
the kielbasa over mod. heat & transfer to bowl witgh slotted spoon.
In the remaining fat cook onions over mod. heat, stirring, until
golden and stir into the kielbasa. Scatter kielbasa mixture on top
of the potato mixture, sprinkle it with remaining Munster and pour
the remaining broth (l/4 cup) on top. (Can be made to this point
l day ahead) Bake the casserole in middle of preheated 400 oven for
20 mins. or until heated through.
Serves 6. Gourmet Jan. l992

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