Wirsing similar to that served at Brauerei Sion in Koln

by Aimee Campbell
(Menlo Park, CA, USA)

* One head of dark curly kale, rinsed, stems discarded, and leaves chopped finely
* One medium onion, chopped finely
* One dessert spoon of cooking oil
* One kilo of mealy potatoes
* 150 grams butter
* 250 grams sahne
* 250 grams kaase, coarsely grated
* salt and pepper to taste

Directions

* Saute kale and onion in oil until soft. Set aside.

* Boil potatoes until tender when tested with a knife point; drain, peel, and place in large bowl (if overboiled, return peeled potatoes to empty pot and dry-cook to remove excess moisture, then place in large bowl).

* Mash potatoes coarsely; stir in sauteed kale and onion.

* Continue mashing potato/veg mixture, adding butter, sahne, and kaase all at several intervals to loosen the mixture.

* Then mash to a smooth puree.

* Taste and add salt and pepper as desired.

(photo resource: iStockphotos)

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