Matt's Creamy Colcannon with Kale
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.
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.
- Gumbo Hand Pies
- Spicy Sweet Potato and Chicken Fritters
- Pimento Cheese Dip with a Kick
- Turkey Tacos
- Chipotle Sweet Potato Spoon Bread
- Twice Baked Potatoes
- Chocolate Cherry Cookies
- Queso Fundido
- Fig and Blue Cheese Flatbread
- Ice Cream Terrine with Sautéed Peaches
- Matt’s Ultimate Summer Salad
- Matt’s Cherry Galette