Wednesday, March 17, 2010

Kale and Cabbage

Saute thick sliced bacon, diced. Add diced onion. Prepare kale by washing, removing the rib, chop. Add to pan along with sliced cabbage. Add broth (I used leftover corned beef dinner broth). Simmer.
I strained out most of the liquid and added it to finely diced cooked vegetables: potatoes, turnip, parsnip, onion. I will be using it to fill mini-pasties... more later!

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