I get it. I know kale is seriously divisive. But I love kale – and think kale just needs a good publicist.  People whine that “it’s too tough.”  But just separate the leaves from the spine, wash then and put them in a Ziploc bag with with olive oil and a bit of salt . This acts as a sort of marinade and tenderizes the kale.

Fresh kale lasts a seriously long time in the fridge AND kale grows really well here in Newfoundland.  So, do me a favour and try this recipe. Seriously delicious.

Ingredients

Ingredients
 red potatoes
 butter
 bunch kale
 Newfoundland Beer Vinegar
 ¼ cup full fat milk
 1 ½ tsp salt
 ½ tsp pepper

Directions

Directions
1

Add cut potatoes to a large pot filled with salted cold water. Cover the pot and boil until fork tender.

2

In a large skillet, melt one tbsp of butter over medium heat and add kale. Saute for four to six minutes (might take a bit longer depending on what variety of kale it is!) until wilted.

3

Drain the potatoes into a colander. Transfer back into pot and add vinegar, the remaining butter, and the milk. Use a potato masher and bash away to your preferred consistency.

4

Stir in the kale and season with salt and pepper. That's it!

Salt and vinegar kale mashed potatoes

This recipe sounds like it was designed specifically for Newfoundland in the fall.  I can get all the ingredients FRESH at the St. John’s Community Market (on Wednesdays and Saturdays) from my hard-working farmer friends.

It sounds a bit like Irish colcannon but with has the additional zip from our beer vinegar to really get the tastebuds going.