Colcannon

Colcannon has become one of our go-to meals.  It is Irish in origin and consists of mashed potatoes and either kale or cabbage.  I've made it both ways many times, but we prefer kale.  Colcannon is cheap, pretty healthy, easy to make, and very yummy!  I don't usually follow a recipe but have written down my process below.  My method is a little odd because you steam the kale in the pot that the potatoes are boiling in, but that's just to make the recipe as simple as possible.  In the past, I've sauteed the kale in a skillet with butter and minced garlic (feel free to make it that way if you feel so inclined!), but this method tastes just as good and uses less dishes.  My apologies to any Irish people who may be offended by my approach!

 

The potatoes don't need to be the most gigantic ones you've ever seen, but they shouldn't be small, either.  This recipe has a very high kale to potato ratio to start with, so keep that in mind when you're picking your potatoes!

 

Quick Note:  You can add sliced green onions at the end if you would like, and/or serve the individual bowls of colcannon topped with a little pat of butter.

 

Colcannon

 

5 medium-large russet potatoes

2 large bunches of kale

4 Tbsp butter

milk

1/4 tsp garlic powder

salt and pepper to taste

 

Partly fill a large pot with water (make sure it's a big pot because you'll be cramming the kale in there later!) and salt the water.  Bring it to a boil on the stove.

 

While the water comes to a boil, wash and peel the potatoes, then cut into large chunks.  Place into pot, whether the water's boiling yet or not.  When it does reach a boil, reduce the heat to medium-high so it doesn't boil over.

 

While the potatoes boil, rinse the kale and tear the leafy parts from the stems.  Tear the leafy parts into half dollar sized pieces and discard the stems.

 

When the potatoes can be pierced with a fork but are not completely done yet, add the torn kale to the pot (pour out a little water if needed so you can fit it all in) and place the lid on the pot.  Steam the kale for 4 or 5 minutes.

 

Drain the potatoes and kale thoroughly.  Mash with a potato masher.  Add the butter, then mash in enough milk to get the texture you want.  Stir in the garlic powder, as well as salt and pepper to taste.

 

Serve immediately, but leftovers reheat well.

 

Yield: 6 main dish servings