INGREDIENTS
2 lbs. red potatoes
1/4 lb. bacon
1 lb. kale, well washed, bottom thick stems trimmed
2 cloves garlic, minced
1 cup heavy cream or half-and-half
2 TBSP. balsamic vinegar
1 pint shucked oysters, preferably with their liquor
1/4 cup minced fresh chives
DIRECTIONS
Peel potatoes, place in salted water to cover.
Bring to a boil, lower heat, cook until potatoes are tender.
Remove the potatoes from the liquid and cool slightly.
Reserve liquid.
While the potatoes are cooking, cook the bacon until crisp in a 12-inch skillet.
Remove the bacon, drain well, and crumble when it’s cool enough.
Add the kale and garlic to the skillet; cook over medium heat, stirring, until the kale wilts.
Add the cream, cover, and simmer gently over low heat until the kale is tender.
Turn off the heat.
Mash the potatoes slightly with a fork.
Combine them with about 6 cups of their cooking liquid, adding water and strained oyster liquor, if you have any, as necessary.
Stir in the kale-cream mixture and heat through; do not boil.
Add the vinegar and oysters; cook for about 3 minutes.
Season with salt and pepper.
Top with the chives and reserved bacon.
Serves 4.
