I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

I should point out right now, that a) this recipe is sexier than Bubble&Squeak only if you think that confit is sexy; and b) I am using "sexier" metaphorically. I dearly hope that b) was not really necessary for most of my readers, but one can never be too sure.

Moving right along ... Bubble and Squeak is, canonically, a way to use leftovers from a roast dinner. Meat, mashed potatoes and cabbage are given a second chance at glory in a reheated hash of sorts. This recipe, Froth and Moan, is a spiritual child of Bubble and Squeak, in that I had some leftovers from Thanksgiving and some other things that had been hanging about my freezer or larder, and the old B&S treatment sounded like a good way to use them.

• 1/2 -3/4 cup confit (duck, goose, whatever you have)
• 3 sweet potatoes
• 3 potatoes
• 3-4 cups kale
• an onion or two

Confit. If you don't have any handy, you could always make some. My basic method is here. If you don't have confit, you'll miss out on the deliciousness that is confit, but you could substitute whatever leftover meat you have - turkey for example. I had a bit of leftover roast chicken which I used in addition to the confit. In any case, cut or chop the meat into fairly small bits.

Sweet potatoes. If you've got fairly simple leftover sweet potatoes, by which I mean something other than a sticky-and-sweet casserole, by all means use them. If not, boil them in water until just done. In either case, cut the potatoes into small dice or mash them, as you prefer.

Potatoes. Ideally, these are leftover roasted potatoes. If they are, just cut them into smallish cubes and call it a day. Mashed would work as well, and are more traditional. If you haven't got either, then treat them like the sweet potatoes - boil them, and then mash or cut up.

Kale. I had leftover steamed kale from Thanksgiving, which I used. I augmented that with some fresh kale as well. Both worked just fine, so if you don't have leftover cooked greens, fresh or fresh-frozen will do the trick.

Onion. Roasted onions add a lovely flavor to the dish, but if you haven't got any, you can start by simply dicing the onion, and sautéing it in a little butter or olive oil, or, even better, fat from the confit if you're using confit. Cook them on medium high until they get a little color on them before proceeding.

Get a nice big skillet on a medium flame. (If you're sautéing onions, do that first, then turn the heat down to medium.) Add everything but the kale to the skillet, and give it a good stir. If you are using confit, make sure to get some of the confit fat in the skillet with the confit, and if you aren't add some butter, olive oil or a mix. A few tablespoons should be adequate.

Add the kale to the top, cover and walk away for a while, five minutes or so. Come back, take the top off and scrape the stuff up from the bottom. You want to make sure it's not burning, so adjust the heat as needed. If you can, try to keep the kale on top while you're poking about, it's pretty that way. Repeat this process until it's all done up the way you like it. If you're using fresh kale, when it's tender enough for you, it's ready. If you aren't, it's ready whenever you think it's hot enough, since everything is already cooked.

When you serve, scrape up all the browned goodness from the bottom as you go, that's the best part. Plate it up and enjoy.