Let’s start with classic kale. This recipe is slightly different. Swap the potatoes for butternut squash. The soft, sweet flavour and creamy texture of butternut squash add an exotic touch to this traditional dish. Enjoy!
400 g curly kale (finely chopped) 1 butternut squash 125 g bacon (diced) or ready-made lardons 1 tsp. nutmeg 2 tbsp. single or double cream pepper and salt
Wash the butternut squash, slice it vertically down the middle and remove the seeds. Cut the butternut squash into chunks; you don’t have to peel it.
Place all the pieces in a large pan and fill with water until the squash is just covered. Add a pinch of salt.
Place the curly kale on top. Cover and bring it all to the boil at high heat.
Turn the heat to low once the water boils; let simmer for 15 minutes. While that simmers, fry up the bacon/ lardons until crispy.
Strain the curly kale and butternut squash. Add the cream, nutmeg and pepper.
Mash the curly kale and butternut squash into a hearty mash. Stir the bacon or lardons into the mash.