Tuesday, February 7, 2017

Dublin Coddle with Kale...

I came across the inspiration recipe for Dublin Coddle on Pinterest, and recognized it as including several items that I knew were in my pantry, freezer, and refrigerator that needed using up.  And though it didn't call for kale, I had a BIG bag of kale that I needed to use, and I thought the flavors would meld nicely.
Slice a pound of smoked sausage and chop 1/2 pound of thick-sliced bacon.  Place in a pan and add 3 cups beef broth.  Bring to a boil, then reduce heat and let simmer for 10 minutes.

Wash and slice 6 potatoes into 1/4 to 1/2 inch slices.  Thinly slice 2 onions.  Peel and slice 3 large carrots (I didn't have whole carrots, but I did have shredded carrots, so I used those).  Wash the kale, discarding large stems, and chop roughly.

Spray a large casserole with cooking spray, or coat with olive oil.  Place 1/3 of potato slices in the bottom.

Top with 1/3 of the sliced onions.

Then place 1/3 of the carrots on next.

Next add 1/3 of the kale, and add a sprinkle of salt and pepper.

Then spoon 1/3 of the sausage and bacon onto the kale.  Repeat layers twice more, then pour the hot broth over all.  Cover with a lid or foil, and bake at 425° F 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.

This was quite good, and I will definitely be adding it to the recipe rotation...Irish enough to appeal to my roots, and with the greens added it was Southern enough to please my regional tastes.

I'll put a recipe with ingredients in list form up at What's Cookin' 4 Miles North of Nowhere.
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4 comments:

  1. That looks yummy and with only a few modifications, it's Whole 30 compliant.

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    Replies
    1. I thought that when I was making it. :)

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  2. Yummy, that is what I can say, this looks so delicious. Thanks for sharing recipe and steps to make it. Will definitely try it.

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  3. That is looking so good. I like to look at what I have and look up ingredients to come across great recipes too. I rarely find one we wouldn't eat again.

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