We’re back! Sorry it’s been a hot minute, I have a good reason for being MIA, something i’ll share with you all very soon. In the meantime, let’s chat Colcannon. I can’t get over how delicious this recipe is. I love when St. Patricks day rolls around because I get the opportunity to make and try classic Irish dishes I wouldn’t try any other time of year. Colcannon however will become a regular in my household.
I am already obsessed with mashed potatoes, and never really consider adding cooked kale. Another thing we did differently with this recipe is we used baby potatoes and left the skin on. Did you know when you peel a potato, you are peeling away at it’s fiber? Something I have needed to incorporate more into my diet according to my doctor.
So we cut the baby potatoes in half, boiled them for 15 minutes, and mashed them with the skin on. Yes it changes the whole texture of the dish, but I’m all about that added crunch. The ratio of butter to milk is also important in this recipe, no one likes super dry mashed potatoes. This really ended up being a winner recipe.
So, while we set out to find the perfect St. Patricks Day side dish, we ended up finding a new favorite year round recipe. But, since it’s St. Patricks Day, we highly recommend serving this Colcannon at your St. Patty’s day gathering, or bringing it to a potluck type get together. It’s easy to make in about 30 minutes, and SO delicious!
We hope everyone has a safe and fun filled celebration tomorrow, and we’ll be back with new recipes starting next week. Have a great weekend everyone!
Quote of the Day: “My religion is very simple. My religion is kindness.” – Dalai Lama
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 3 lb baby potatoes, unpeeled (or peeled depending on your preference)
- 1/2 tsp salt
- 4 tbs butter
- 4 cups roughly chopped baby kale
- 1/2 cup chopped green onion
- 1/2-3/4 cups milk
Ingredients
|
|
- Cut baby potatoes in half. Put them in a large pot with 2 teaspoons of salt and enough cold water to cover them. Partially cover the pot and bring it to a boil over high heat. Remove cover and reduce heat to a simmer. Cook until potatoes are fork tender. Drain and leave them in the colander.
- Add the 4 tablespoons of butter to the pot and put it over medium heat until it melts. Add the kale and 1/2 tsp of salt. Use tongs to stir it until it is well-wilted, 3-4 minutes. Add the green onions and cook for 30 seconds more.
- Add the 4 tablespoons of butter to the pot and put it over medium heat until it melts. Add the kale and 1/2 tsp of salt. Use tongs to stir it until it is well-wilted, 3-4 minutes. Add the green onions and cook for 30 seconds more.
Adapted from: Cook the Story
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