Boerenkool
A traditional Dutch dish of kale and mashed potatoes, first described to me at our local West Reading market by my friend's husband Hans.  He always asks about purslane, eyes up those big bunches of kale, and drifts off to memories of his distant homeland.  Thanks, Hans.  This one is a staple. 
 

INGREDIENTS:

1 qt German Butterball potatoes
1/4 lb Baby red Russian kale
1 tbs butter or bacon fat
1 tbs Apple cider vinegar
Mineral salt
Black Pepper

Smoked hot pepper (optional)


Boil potatoes with skins until tender.  Strain off water.  Mash with butter, apple cider vinegar, salt and pepper to taste.  Baby kale is very tender, just mix with potatoes while they are hot to wilt them.

If you have leftovers, make patties and pan fry in the morning for breakfast.

Variation - add some smoked hot pepper flakes along with kale.
 

Working with whole dried & smoked peppers:  The heat of the pepper is generally greater near the stem where the seeds cluster, and lessens toward the tip.  To distribute the heat, use a spoon to crush the entire pepper into flakes and remove the stem.  If you'd like less heat, just crush the bottom tip.