Colcannon
6 portions
40mOr colloquially, mashed potatoes with kale. I'm not particularly keen on kale, but I am a lifelong fan of mashed potatoes. I do approve of this dish. In fact, this is easily my favorite way to eat kale.
What you will need
2 lb Yukon Gold Potatoes
1 bunch Scallions
8 oz Chopped Kale
1 stick Unsalted Butter
Salt
Black Pepper
(Nutritional facts 146 calories, 8.51 g fat, 16.28 g carbohydrates, 2.41 g protein, 14 mg cholesterol, 420 mg sodium)How to cook
1
2
3
4
Peel the potatoes and chop them up. They'll be mashed anyway, so the shape isn't important so long as they're somewhat uniform in size.
5
Wash the scallions and slice thin.
6
Drop the potatoes into a pot of rapidly boiling water. Reduce to a simmer and hold for 25 minutes, or until the potatoes are cooked through and easily pierced with a fork. Remove the potatoes with a skimmer and set aside, leaving the boiling water to cook your kale.
7
Blanch the kale for about 3 minutes, or until tender. You may need to first check over your chopped kale for large chunks of rib. Usually the rib is pleasant to eat, but I have received chopped kale on occasion that contained some tough, woody stem, and I did have to remove it.
8
Place the boiled potatoes in a saucepan over medium heat.
9
Add the butter and mash it into the potatoes with a potato masher or a wooden spoon.
10
Add the blanched kale.
11
Add the sliced scallions.
12
Season as needed with salt and pepper, mixing well.
13
Comments