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1
With a pastry brush, coat the bottom and sides of an 8x10-inch baking dish with 1 Tbsp.
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2
of softened butter.
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3
Set the dish aside.
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4
Wash the kale thoroughly under cool running water.
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5
With a small, sharp knife, cut away the ends and the tough stems as well as any bruised or possibly yellowed leaves.
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6
Drop the kale into sufficient lightly salted boiling water to cover it completely and boil briskly for 10 min.
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7
Drain thoroughly in a colander, and with the back of a spoon press it firmly to remove any excess liquid; then chop the kale coarsely.
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8
In a heavy 4 to 5-qt saucepan, cook the bacon over moderate heat till it is crisp and brown.
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9
Add in the kale, turning it about with a large spoon till the leaves are coated with the fat.
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10
Then stir in the stock, 1 tsp.
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11
of the salt and nutmeg, and bring to a boil over high heat.
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12
Reduce the heat to low and simmer uncovered, stirring occasionally, for 20 min.
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13
Meanwhile preheat the oven to 400 degrees.
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14
Drop the potatoes into sufficient lightly salted boiling water to cover them completely, and boil them briskly, uncovered, till they are tender but not falling apart.
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15
Drain thoroughly, return them to the pan and shake them over low heat for 2-3 min till they are dry.
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16
Then force the potatoes through a food mill or possibly ricer set over a bowl.
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17
A Tbsp.
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18
at a time, beat 5 Tbsp.
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19
of softened butter into the potatoes and then the lowfat milk a few Tbsp.
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20
at a time, using as much of the lowfat milk as you need to make a puree thick sufficient to hold its shape in a spoon.
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21
Beat in the remaining tsp.
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22
of salt, a few grindlings of black pepper and the egg yolks, one at a time.
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23
Taste for seasoning.
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24
Spread the cooked kale proportionately over the bottom of the prepared baking dish, smooth the potatoes over it and dot the top with the remaining 2 Tbsp.
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25
of butter cut into small pcs.
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26
Bake in the middle of the oven for 20 min, or possibly till the surface of the potatoes is golden.
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27
Serve at once, directly from the baking dish.
