Kale or curly greens, grown in every farm and cottar garden, were usually boiled with a fleshy bone, then mashed till smooth with a hoggin of cream, a lump of butter and a good sprinkle of freshly ground black spice. This was something to remember, and the bree made wonderful brose!
From http://www.visitdunkeld.com/traditio...sh-recipes.htm



I might have to add that as another side dish for the next time I make a traditional Scottish dinner.