How not to have a relaxing afternoon

I hope youall had a pleasant holiday. I certainly did, except for the part about scorching the potato kale dish, same as I did last year. It's a tradition now, I guess. Except next year I am not going to cook it in the pressure cooker. Nor even on the stovetop at all. I'm going to put it in a casserole dish and bake it, even though it takes much longer, and you never get the perfect texture, the way you do with the pressure cooker.

I was able to salvage it, both last year and yesterday, by pouring it all into a soup pot and cooking it for a long time. Although last year it was way worse, and I had to add more kale and more potatoes. It's a total mess, and you leave behind the crust of scorched stuff and spend the next two weeks soaking and slowly scrubbing out your pressure cooker, bit by stubborn bit.

It's weird, though, because I've made this dish, or something very much like it, at least three or four times since last year's debacle, and it's worked just fine. But I think my pressure cooker can sense fear or something, because I was very nervous and watched the cooker and listened and lifted it up a bit to make sure it was still sloshing around in there. And I had spilled something on the burner that smelled burnt, so I was unsure about whether I was smelling that or the contents of the pan. Plus of course I was in a hurry to get done cooking, walk the dog, get dressed, and go to my friend's house so I could relax and be all festive.

It was almost a relief when I finally realized it was in fact scorched and I had to release the pressure and open the thing RIGHT AWAY. The kitchen still stinks, and the pan has started its long soak.

The original recipe, from "Cooking Under Pressure" by Lorna J. Sass (out of print, alas), is more or less as follows:

Kale And Potatoes

• 1 lb. kale
• 1-1/2 lbs. potatoes
• 3 Tbsp butter or oil
• 1 medium leek (1 cup)
• 2-3 cloves garlic
• 1 large onion
• 4 scallions
• 3/4 cup water
• salt
• fresh parsely (optional)
  

Melt butter, then saute leeks, garlic, onions, and scallions. Add water. Alternate layers of kale, potatoes, kale, potatoes. Cook under high pressure for 5 minutes. Add fresh parsley before serving.

She does recommend using a heat diffuser to prevent a crust from forming on the bottom. Which I guess I'd forgotten about. I can't find mine anywhere. Seems like they're more useful on gas stoves anyway, if I remember correctly.

But I've been making this stuff, without incident, for years, without a heat diffuser. I've never had a problem with scorching it before. It's so yummy, and a great dish to serve to people who aren't quite sure what kale is. It's almost always popular -- even my dad liked it and he hates any green cooked vegetables at all. And my friends liked it so much last year (even partly scorched) that they specifically asked me to make it again this year.

Over the years, I've changed the recipe a bit. For one thing, I got a bigger pressure cooker than I used to have, and a few years ago I started eating meat again (after 20 years as a vegetarian). I had no idea bacon was so yummy. I hated it when I was a kid.

I keep chopped up bacon in the freezer to use when I need a little bit of fat to cook kale or spinach or collards in. Just grab a handful, toss them in the pan, and you're good to go.

I don't know why bacon always has one end that's practically all fat. And the way most of it is packaged and displayed, you can't see it when you're selecting which package of bacon to buy -- even the really thick cut, organic, nitrite-free kind of bacon seems to have this feature. It's like with bags of onions & potatoes, how there's on rotten one in every single bag. It's as if there's someone at the packing plant whose job it is to put one cruddy looking item in each 5 lb. bag.

But it grosses me out, that super-fatty end of the slab of bacon slices, so I cut about a third off & chop it up & put it in a freezer bag. Also, the skillet I usually cook bacon in is pretty small, and the shorter pieces fit in it better. Yeah, I could buy a larger skillet, I know. But this suits me just fine.

So here is my latest version of the recipe:

• 2-3 slices bacon, cut into bits (or 3-4 Tbsp olive oil)
• 1 large sweet onion, diced
• 2 leeks, finely chopped
• 2 shallots, minced
• 2 cloves garlic, minced
• 2-3 cups chicken stock, vegetable stock, or water
• 2 bunches kale, thick parts of stems removed, and chopped up
• 3-4 lbs. little red potatoes, halved and cut into fairly thin slices
• 1 lb andouille sausage, cooked & sliced (optional)
  

Stir in the following before serving, to taste, if desired:

• splash of cider vinegar or balsamic vinegar
• chopped scallions
• fresh dill
• tamari or salt to taste
• Texas Pete (r) hot sauce, which is more or less like Tabasco Sauce. But any kind of hot sauce is good, if you like that kind of thing.
  

Cook the bacon over fairly low heat until just before it starts getting crispy. Turn heat up slightly and add the onions. When they are about half done, add the leeks; then when alla that's almost done, add the shallots and garlic. Add the broth or water, then layer the kale and potatoes over it. I usually cook it in the pressure cooker for 6-7 minutes. Lower the pressure, open the pot, drain excess liquid, if any, and add the andouille sausage, if you are using it; the sausage doesn't do so well under high pressure. Or you can cook it all, including the sausage, in a very large saucepan or smallish soup pot. Takes an hour or so; don't use too high a heat or it will scorch. Stir it once in a while. You can also pile it all into a casserole (use only 1 to 2 cups broth or water) and bake it at 350 to 375 (F) for 45-60 minutes or so.

In fact, I highly recommend that you do NOT use the pressure cooker. I've only ever scorched it twice, but there is nothing worse than the stink of burnt onions & garlic.

The texture of the potatoes should be sort of mushy; you can leave the extra liquid in, or even add more broth than that & call it soup if you are in the mood for soup. Or it can be more in the chunky mashed potato consistency range.