INGREDIENTS

INSTRUCTIONS

In a kettle combine the potatoes, peeled and quartered, with enough water
to cover them by 2 inches, bring the water to a boil, and boil the potatoes
for 15 minutes, or until they are tender. Transfer the potatoes with a
slotted spoon to a colander, reserving the cooking liquid, and force them
through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the
vinegar, and salt and pepper to taste and combine the mixture well. Bring
the reserved cooking liquid to a boil, add the kale, and boil it for 20
minutes, or until it is crisp-tender. Drain the kale in the colander,
refresh it under cold water, and press out the excess water. Stir the kale
and 1 cup of the Munster into the potato mixture and spread the mixture in
a buttered 13- by 9-inch baking dish.
In a large skillet brown the kielbasa over moderate heat and transfer it to
a bowl with the slotted spoon. In the fat remaining in the skillet cook the
onions over moderate heat, stirring, until they are golden and stir them
into the kielbasa. Scatter the kielbasa mixture on top of the potato
mixture, sprinkle it with the remaining Munster, and pour the remaining 1/4
cup broth on top. The casserole may be prepared up to this point 1 day in
advance and kept covered and chilled. Bake the casserole in the middle of a
preheated 400F. oven for 20 minutes, or until it is heated through.
Serves 6.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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