Kale Colcannon
This dreamy combination of buttery mashed potatoes with tender sautéed greens is a truly unique Irish concoction. It can be made with whatever kind of cabbage you like, or even other kinds of kale, but I like it especially well with tender, mild, and earthy lacinato kale (also known as tuscan or dinosaur kale). It makes a delectable side for anything you can imagine, but if you are looking to really Irish it up, serve with corned beef, braised lamb, whiskey glazed salmon, or even just a crumble of bacon.
Ingredients
- 18 oz (about 3 medium or 2 large) Yukon Gold potatoes
- 4 tbsp butter cut into cubes
- 2 green onions thinly sliced, white/light-green and green parts separated
- 2 oz (about 8-10 leaves) lacinato kale stems removed and roughly chopped
- 1/4-1/2 cup whole milk
- Kosher salt and pepper
Instructions
- Heat a large pot of salted water over high heat. While waiting for water to boil, and cut into 1-2 inch cubes
- When water boils, add potatoes and cook for 15-20 minutes until very tender. Drain and return to pot.
- While potatoes are boiling, melt butter in a medium saucepan over medium heat. Add white/light-green parts of green onions and cook, stirring occasionally, until onion is softened and fragrant, about 1-2 minutes.
- Add kale, reduce heat to medium-low, and continue to cook until kale is completely wilted and starting to lightly brown, about 4-5 minutes. Remove from heat.
- Mash potatoes to desired consistency with a potato masher or ricer.
- Add butter-onion-kale mixture to potatoes along with 1/4 cup of milk, ½ tsp salt, and ¼ tsp pepper.
- Mix until smooth. Add more milk as needed to obtain desired consistency, and adjust seasoning with salt and pepper to taste.
- Serve immediately or keep warm over low heat, stirring occasionally, until ready to serve. Top with green part of green onions for garnish.