1 x small shoulder or eye fillet joint of bacon, approx. 650g, soaked for a few hours or overnight
1 tablesp. olive oil
1 onion, peeled and finely chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
3 garlic cloves, peeled and crushed
3 springs fresh thyme
1 bay leaf
500g potatoes, peeled and roughly chopped
50g kale, stalks removed, green leaves finely chopped
2 tablesp. each of parsley, mint and basil
2 garlic cloves, peeled
2 anchovy fillets
Juice of half a lemon
1 tablesp. whole grain or Dijon style mustard
8 tablesp. olive oil
Freshly ground black pepper
Spinach will work just as well if you have trouble getting kale.
Heat the oil in a large saucepan. Add the onion, celery and carrots and cook over a medium heat for 8-10 minutes until they are just soft. Add in the garlic, thyme and bay leaf. Remove the bacon from the soaking water and place in the saucepan with the vegetables. Pour in the cider or stock and enough water to cover the bacon. Place the lid on the saucepan and bring to the boil. Reduce to a simmer and cook for 45 minutes. Then add the potatoes into the saucepan and cook until the potatoes are tender, approximately another 15-20 minutes. Remove the bacon to a chopping board. Trim off the skin and fat and discard. Roughly chop the meat. Add it back to the saucepan along with the kale.
While the bacon is cooking make the Salsa Verde. Place the herbs, garlic, anchovy fillets, lemon juice and mustard in a blender. Slowly add in the oil and blend until the mixture forms a thickish sauce. Taste and season. Pour into a bowl and set aside.
Spoon or ladle into serving bowls and drizzle over the Salsa Verde.
Serve with wholemeal bread. Any leftover Salsa Verde will keep in the fridge for 3-4 days.
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