River Cottage

Peal the onions and potatoes. Cut them in small pieces and but them in a 5 liter pan, with water and a bit of salt. Let them boil, cut the kale in small pieces, and add them to the onions and potatoes, after they have been boiling for 10 minutes. the kale, onions and potatoes should be soft.

In the mean time, cut the bacon in pieces, and bake them in a separate pan. Normally there is enough fat on the bacon, so no butter is needed.

When the potatoes and kale is reasonably soft (e.g. you can easily mesh them). Drain the water from them, and mesh the lot. While you mesh them, add enough milk to make to mesh smooth. If wished a bit of the milk can be replaced by unsalted butter. Now add the bacon, and make from the fat of the bacon a gravy, by adding a bit of water. Let the gravy boil for a few minutes, till it is nice and smooth. Add the gravy to the mesh. Now add pepper and salt, as this dish tends to be a bit blend without them.

Traditionally this is eaten with smoked pig sauces (the closest you can get in England are the polish variation of this) or with thinly sliced pork belly stripes, baked.