Colcannon: An Irish potato and kale recipe
Colcannon is similar to the famous Irish dish "Champ", but shredded kale is added, giving it a wonderful green speckled appearance. It's a great and simple way to use kale and St. Paddy's Day is just around the corner.
The original recipe in In an Irish Country Kitchen by Clare Connery called for 1lb each of potatoes and kale. I only had a half pound of kale and I really felt that it was just the right amount.
Here's how I made it:
Cooked and mashed 1lb of potatoes. Removed the kale stems and chopped the kale finely. Cooked the chopped kale in salted water for about 10 minutes. Drained. Heated 1/3 cup half-and-half and 1/3 cup of milk with chives and simmered for a few minutes. Beat the milk mixture into the mashed potatoes, then beat in the drained kale. Seasoned heavily with salt and pepper. Served with butter.
Variations include substituting cabbage for the kale and scallions for the chives. Next time I'll try it with scallions for a more oniony taste. I added lots more salt and fresh ground pepper than I normally would to mashed potatoes and it really brought out the flavours.