Colcannon with Potatoes, Kale and Spring Onions
This is my favorite dish from the Irish. It is pure comfort food potatoes, and kale enriched with butter. If you don’t have kale or prefer you can use cabbage instead. It is a great way to use up leftovers. And left over colcannon can be served for breakfast with an egg on top.
2 pounds Russet or Yukon gold potatoes
2 garlic cloves peeled
8 ounces kale (small bunch), chopped
3/4 cup scallions/spring onions, finely sliced (divided)
2 ounces (1/2 a stick or 4 tablespoons) unsalted butter
½ cup milk, hot
Freshly ground pepper
Optional: add cooked ham or bacon bits.
1. Place the unpeeled potatoes and garlic in a pan and cover with cold water by 1-inch and add 1 tablespoon of salt. Bring to a boil and cook at a gentle simmer for about 30 minutes until they are cooked all the way through. You can test for doneness by inserting a knife in the center if it goes in easily then they are done. Remove the potatoes and garlic from the pan to cool.
2. Place the kale in the boiling potato water for one minute. Drain and reserve kale.
3. Add the garlic cloves, ½ cup of the scallions to the drained kale and pulse in a food processor pulse for 10 – 20 seconds until the mixture is pureed. Or you can finely chop by hand.
4. Place the potatoes in the bowl of an electric mixer fitted with a paddle attachment and turn on to begin pureeing the potatoes.
5. When the potatoes are pureed; add the butter, milk, and kale mixture to the potatoes and mix until well incorporated.
6. Finally, add the remaining scallions/spring onions and optional ham or bacon; season to taste.
Copyright © Julie Logue Riordan, Cooking with Julie