KALE RECIPES: Asian-Style Pork and Kale . . . Traditional Colcannon

Asian-Style Pork and Kale

½ teaspoon cumin seeds, toasted, ground (see note)

¾ teaspoon coarse salt

½ teaspoon freshly ground pepper

4 boneless pork loin chops

1 bunch kale, stemmed

2 tablespoons canola oil

1 piece (2 inches long) ginger root, minced

1 clove garlic, minced

1 tablespoon sesame oil

Juice from ½ lime

1 teaspoon sesame seeds, toasted, see note

Mix together the cumin, ½ teaspoon of the salt and the pepper in a small bowl; sprinkle over both sides of chops. Set aside.

Rinse kale; drain lightly. Place kale in Dutch oven or stockpot; cover. Cook over medium heat until wilted, about 6 minutes, adding water if needed so kale does not burn.

Meanwhile, heat 1 tablespoon of the canola oil in a skillet; add ginger and garlic. Cook, stirring, 1 minute. Add pork chops; cook until browned on one side, about 5 minutes. Turn; cook until just cooked through.

Drain kale in colander; chop roughly. Heat remaining tablespoon of the canola oil and the sesame oil in same Dutch oven over medium heat. Add kale; cook, stirring, to heat through and coat with the oil, about 5 minutes. Sprinkle with remaining ¼ teaspoon of the salt.

Add lime juice to skillet with the pork chops, stirring up browned bits. Turn chops to coat with the juice. Divide kale among 4 plates; sprinkle with sesame seeds. Top each plate with 1 chop. Drizzle any remaining juice over chops.

Note: Toast cumin seeds or sesame seeds separately in a dry skillet over medium-high heat, stirring constantly until fragrant, about 4 minutes. Remove from hot pan immediately.

Yield: Serves 4.

Approximate nutritional analysis per serving: 240 calories, 60 percent of calories from fat, 16 grams fat (3 grams saturated), 65 milligrams cholesterol, 1 gram carbohydrates, 23 grams protein, 394 milligrams sodium, 0.2 grams fiber.

Traditional Colcannon

4 pounds potatoes or about 7 to 8 large potatoes (russets work best)

1 large head kale (about 4 cups)

1 cup milk (or cream)

1 stick butter, divided into 3 parts

4 to 5 scallions (green onions), chopped (optional)

Salt and pepper

Fresh Parsley or chives

Peel and boil the potatoes. Remove the core from the cabbage, slice it thinly and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take from 3 to 5 minutes depending on the cabbage. Test it and don’t let it overcook, if anything it should be slightly undercooked.

When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.

When the potatoes are soft, drain and return the saucepan, with the drained potatoes in, to a low burner, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk to the saucepan along with a third of the butter and the chopped scallions if you are using them. Allow the milk to warm but not boil — it is about right when the butter has fully melted into it and it’s starting to steam.

With a potato masher or a fork, mash the potatoes thoroughly into the butter/milk mixture. Do not pass through a ricer or, worse, beat in a mixer as it will make the potatoes gluey and disgusting.

Mix the kale thoroughly through the mashed potatoes.

Before serving, season with a little salt and sprinkle with fresh parsley or chives. Most important, make a well in the center of the mound of potato and put the last third of the butter in there to melt.

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