Colcannon

This Irish favorite has become a favorite of mine, too. I'll just go out on a limb and say that I'd be happy eating mashed potatoes every single day of the year if I let myself. And this delicious Colcannon, complete with the earthy flavors of kale and the creamy addition of butter and cream, makes a wonderful side dish when served with pork tenderloin, beef, and especially roasted chicken.

Matt Armendariz

Photo: Colcannon

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 8 servings
LEVEL: --

ingredients

  • 2 leeks, cleaned and whites thinly sliced
  • 2 bunches kale, stems removed and chopped
  • 2/3 cup chicken broth
  • Salt and pepper to taste
recipe tools
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Directions

Place the potato chunks in a large pot and fill with water to cover.

Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.

Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.

Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.

Pour the broth over the kale and leek mixture, stir and cover.

Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.

Once the potatoes are fork tender, drain them and place them back into the pot.

Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.

Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.

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4

Newest Ratings and Reviews

Read all 4 reviews

  • on March 20, 2013

    Flag

    Easy Colcannon
    I do not measure. Use your experience.
    Slice thinly, coarsely chop and rinse green cabbage. Put into a large bottomed pan. Cover about halfway with chicken stock, along with some garlic and onion powder, caraway seeds, black pepper and salt, if desired. Cover and simmer until soft. Turn off heat. Add instant potatoes, milk and butter. Stir well. Taste for seasonings. Reheat if necessary. A really tasty addition is to grate in some smoked cheese, like Cheddar, when mixing in potatoes. This recipe is really easy and delicious.

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  • on March 19, 2013

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    I loved it! I had like 2 cups full before the corned beef and cabbage was done! Healthy too with Kale and garlic! I will make this again!!

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  • on March 15, 2013

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    Mashed potatoes and kale combo very nice. I don't understand the other review . There is no mention that the person even tried the recipe but felt compelled to give it one star.She then proceeded to list her own recipe admitting that instant mashed potatoes are the key ingredient as is cabbage and advises you not to measure anything because she doesn't.

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