Colcannon with Leeks and Bacon (loaded colcannon): Sauté sliced leeks in butter until tender, then stir them into the mashed potatoes with kale along with crispy, crumbled bacon for extra flavor.

The kale and sweet potatoes should be soft ... In a separate pan, fry the bacon lardons and set aside. To serve the soup, top with the bacon lardons and grated Parmesan.

When both are cooked, toss the bacon and red onions in a bowl with the kale, but reserve the bacon drippings and allow to cool. In a small bowl, measure 2 Tbsp. of the bacon drippings and add in ...

A crisp bacon garnish adds a smoky, salty depth of flavor. Chef Jose Garces is regarded as a culinary expert in Spanish and Latin American cuisine, known for his expertise as an Iron Chef ...

Prick the potatoes and place then in an oven heated to 180°C and bake until soft, about 40 minutes. While they are baking heat the oil in a pan and fry the pieces of rasher until golden.

once hot add the smoked bacon to colour followed by the leeks, celery, paprika and garlic, and start to sweat. When soft, after about 10 minutes, add the diced potato and kale. Cover with a lid ...

Place on a layer of the turnips and potatoes, followed by a sprinkle of thyme leaves, a sprinkle of lardons of bacon and a sprinkle of the grated parmesan. Season with salt and pepper. Splash on a ...