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1
Peel potatoes and put in a pot with enough cold water and chicken stock to cover.
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2
Cover pot and bring to a boil, then lower heat, uncover, and simmer until done, about 25 minutes.
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3
Drain, reserving the cooking liquid.
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4
Break up potatoes with a potato masher; they should be lumpy, not smooth.
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5
Cook the bacon until crisp.
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6
Pour off all but 2 tbsp (30 ml) of the bacon fat, reserving the extra fat.
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7
Chop bacon.
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8
Stem and chop the kale.
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9
Mince the garlic.
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10
Cook half the kale and half the garlic in the 2 tbsp (30 ml) bacon fat over medium heat until kale is wilted, about 1 minute.
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11
Season with salt and pepper and transfer to a bowl.
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12
Repeat with remaining kale and garlic, using the reserved bacon fat as needed.
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13
Return all the kale to the frying pan and add the heavy cream.
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14
Simmer over low heat until the kale is tender, about 10 minutes.
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15
Mince the chives.
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16
Combine potatoes with about 4 cups (950 ml) of the reserved cooking liquid in a large pot.
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17
Add more cooking liquid or water if too thick.
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18
Add kale mixture to the pot and bring to a simmer.
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19
Season to taste with salt and pepper.
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20
Pour into bowls and sprinkle with chives and bacon.
