Best 2 Colcannon With Kale Recipes
Colcannon is a traditional Irish dish that is typically served on Halloween. It is a simple dish to make, and it is a great way to use up leftover mashed potatoes. This hearty and comforting dish is made with mashed potatoes, kale, and cabbage. It can be served as a main course or a side dish. The kale and cabbage add a delicious flavor and texture to the dish, and the mashed potatoes make it creamy and smooth.
**There are three variations provided in the article:**
* **Classic Colcannon with Kale:** This is the traditional recipe for colcannon, made with mashed potatoes, kale, cabbage, butter, milk, salt, and pepper.
* **Savory Colcannon with Bacon and Leeks:** This variation adds bacon, leeks, and garlic to the classic recipe for a more savory flavor.
* **Roasted Garlic and Parmesan Colcannon:** This variation adds roasted garlic and Parmesan cheese to the classic recipe for a more garlicky and cheesy flavor.
All three variations are delicious and easy to make. They are a great way to use up leftover mashed potatoes, and they are a perfect dish to serve on Halloween or any other occasion.
CHEF JOHN'S COLCANNON
Colcannon is probably my favorite St. Patrick's Day recipe. It combines the lovely, spring-is-finally-here-greenness of kale and leeks with the always alluring comfort of buttery mashed potatoes.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
- Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
- Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.
Nutrition Facts : Calories 310 calories, Carbohydrate 39.6 g, Cholesterol 44.1 mg, Fat 15.6 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 9.7 g, Sodium 140.3 mg, Sugar 3 g
MASHED POTATOES WITH KALE (COLCANNON)
Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
- While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
- Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Choose the right potatoes: For the best results, use starchy potatoes like Russets or Yukon Golds. These potatoes will break down and create a smooth, creamy texture when mashed.
- Cook the potatoes properly: Be sure to cook the potatoes until they are tender but not mushy. Overcooked potatoes will make the colcannon gluey.
- Use fresh kale: Fresh kale is essential for the best flavor and texture. If you can't find fresh kale, you can use frozen kale, but be sure to thaw it completely before using.
- Don't overcook the kale: Kale cooks quickly, so be careful not to overcook it. Overcooked kale will be tough and bitter.
- Season to taste: Colcannon is a versatile dish that can be seasoned to your liking. Add salt, pepper, and other herbs and spices to taste.
Conclusion:
Colcannon is a delicious and hearty dish that is perfect for a cold winter night. It is also a great way to use up leftover mashed potatoes and kale. With its simple ingredients and easy preparation, colcannon is a great recipe for busy weeknights or special occasions. So next time you are looking for a comforting and flavorful dish, give colcannon a try.
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