Tuesday, February 7, 2017

Dublin Coddle with Kale...



Ingredients:
1 pound smoked sausage
1/2 pound thick sliced bacon
3 cups beef broth 
   (* or 1 can condensed French Onion Soup plus 1 1/2 cans water) 
6 potatoes
3 large carrots (In photo above I didn't have whole carrots and used matchstick instead.)
2 onions
1 bag of kale
salt and pepper

Directions:
Slice the sausage and chop the bacon.  Place in a pan and add 3 cups beef broth.  Bring to a boil, then reduce heat and let simmer for 10 minutes.

Scrub the potatoes and carrots well (or peel if you prefer) and slice 1/4 to 1/2 inch thick.    Thinly slice 2 onions.  Wash the kale, discarding large stems, and chop roughly.

Preheat oven to 425° F.  Spray a large casserole with cooking spray, or coat bottom and sides with olive oil.  

Layer:
1/3 of potato slices in the bottom
1/3 of the sliced onions
1/3 of the carrots (in photo above I used matchstick carrots instead of sliced)
1/3 of the kale
1/3 of the sausage and bacon
a sprinkle of salt and pepper

Repeat layers twice more, then pour the hot broth over all.  Cover with a lid or foil, and bake for 40 minutes.

Remove lid.  If it looks too dry add 1/2 cup of water.  Leave uncovered and bake for 20 more minutes or until potatoes and carrots are tender.


My notes:  *The second time I made this (3/16/2017) was for an early St. Patrick's Day supper.  I didn't have any beef broth, but I did have a can of Campbell's Condensed French Onion Soup that had been languishing in the cupboard for a long time.  I don't remember when or why I bought it...probably should have checked the use-by date.  :)  I used it (plus 1 and 1/2 cans of water) in place of the 3 cups of beef broth.  The coddle tasted even better than I remember it tasting the first time.  Yum!


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