Scottish Rumbledethumps with Crispy Kale

Ingredients

• 1 lb potatoes, cubed
• 3 cups shredded savoy cabbage
• 2 cups curly kale
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp black pepper
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 400F (200C). Put the cubed potatoes in a saucepan, cover with cold salted water, and simmer for 15 minutes until completely tender.
2. Drain them well and return them to the dry pan over low heat for a minute to steam off the surface water, then mash them coarsely and set aside.
3. Heat the oil or butter in a wide skillet over medium heat and cook the onion with a pinch of salt for 5 minutes, then add the shredded cabbage and cook for 8 to 10 minutes, until wilted and starting to catch colour.
4. Add the garlic and black pepper for the last 30 seconds, then fold the cabbage mixture into the mashed potato and season firmly with salt.
5. Scrape the mixture into a baking dish and rough up the surface with a fork. Those raised ridges are what turn crisp and brown in the oven.
6. Bake for 20 to 25 minutes, until the top is golden and crisp and the edges are bubbling.
7. Toss the kale with a little oil and salt, spread it on a separate sheet pan, and roast for the last 8 to 10 minutes, until the leaves are dark and shatteringly crisp. Watch it closely; kale goes from crisp to burnt in a minute.
8. Top the rumbledethumps with the crispy kale and fresh herbs and serve with lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.