Potatoes with Kale and Bacon

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Kale is an integral part of an Irish garden in winter and spring. Eat the young leaves after the plant has been subjected to frost.


  • 4 large potatoes, peeled and diced
  • 8 oz (225 g) bacon, cut in little strips
  • 2 oz (50 g) butter
  • 1 clove garlic, chopped
  • Β½ pint (275 ml) chicken stock
  • 1 lb (450 g) kale, chopped
  • 1 tablespoon red wine vinegar
  • Sea salt and freshly ground black pepper
  • Chopped parsley


SautΓ© the bacon quickly until crisp. Remove from the pan and keep warm. Add the butter and garlic to the same pan and then pour over the stock and add the kale, from which you have removed any coarse stems.

Add the potatoes and cook uncovered until the potatoes are tender and all the liquid has been absorbed (it may be necessary to add a little more stock during the cooking process). Stir in the vinegar and season to taste. Serve in a warmed dish sprinkled with the bacon and the parsley.

The Latin name for potatoes is Solanum tuberosum.

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