Grated potatoes with rastik *, kale *, peasant cabbage *
I don't know how to translate this type of cabbage into Croatian, and in Dutch it's called "Boerenkool" (Brassica oleracea convar. acephala var. laciniata), which would literally mean peasant cabbage, but I'm not even sure if there are any in Croatia, but certainly a lot. It is best from the Latin name, and in addition you can use rastika, kale, spinach, chard and all other greens that you can use. It comes in handy. It is one of the few national Dutch dishes and is most often eaten with '' smoked sausages = rookworst)
Preparation steps
- Peel the potatoes and cut into smaller pieces and cook in salted water.
- When the potatoes are almost done, add the rastika, kale, greens that you have previously washed and chopped, and cook with the potatoes for a short time to soften them.
- Add the bacon to the olive oil and fry a little, then the finely chopped garlic, add the boiled potatoes, remove from the heat, add salt and steam and mash the potatoes and (it should not be completely peeled), and stir well to combine the potatoes and greens, if too dry you can add a little more oil and that water from cooking.
Serving
Serve as a side dish with fish, meat, sausages, and for a little extra flavor you can pour over the meat sauce = what is left after baking in the pan.
