DANDELION OR CHARD COLCANNON
There are two choices here for the greens. Dandelion greens are bitter and chard is not, or only slightly so. I think the potatoes taste particularly sweet against the bitter dandelion greens, but if you don't want such a profound contrast, use chard. Make sure to remove the stringy stems from the dandelion greens (which, Jennifer McLagan writes in her book "Bitter," is really dandelion chicory and not the wild greens that like to take over your lawn and garden). The dandelion greens will retain their tough texture even when cooked, which also contrasts nicely with the soft, comforting potatoes, but it is a good idea to chop them finely. I don't peel the potatoes; I like to mash them skins and all. Bunches of either red or green dandelion greens will work here.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 40m
Yield About 4 cups, serving 6
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
- Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
- Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
- Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk. Season to taste with salt and pepper. Serve hot.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 3 grams, TransFat 0 grams
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Peershah Jillani
[email protected]I love this recipe! It's so versatile. I've made it with different greens, different cheeses, and different meats. It's always delicious.
sani Aisha
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's really healthy too.
mhammad wali
[email protected]I made this for a dinner party and it was a big hit. Everyone loved the unique flavor of the dandelion greens.
Aamir BalOch
[email protected]This was a great way to use up some leftover greens. I added some extra garlic and it was delicious!
Juliet Williams
[email protected]I'm not a vegetarian, but I really enjoyed this meatless dish. It's packed with flavor and it's really satisfying.
Jeshaiah Spencer
[email protected]This is the best colcannon recipe I've ever tried. The dandelion greens and chard add a unique flavor that I love.
Mfundo Noma
[email protected]I've made this colcannon several times now and it's always a favorite. It's so easy to make and it's always delicious.
Sunday Ibrahim
[email protected]This was a great recipe! I made it for a potluck and it was a big hit.
Aftab Jutt
[email protected]I followed the recipe exactly, but my colcannon turned out too watery. I think I might have added too much milk.
B Jones
[email protected]This was a bit too bland for my taste. I think I'll add some more salt and pepper next time.
Matthew Oluwagbemide
[email protected]I'm not a big fan of dandelion greens, but I really enjoyed this dish. The flavors were well-balanced and the texture was perfect.
Tatict
[email protected]This colcannon is the perfect comfort food. It's hearty, filling, and so flavorful.
Neville Nanan
[email protected]I made this for a St. Patrick's Day party and it was a huge success. Everyone loved it!
Kyumo Sarah
[email protected]This was a great way to use up some leftover mashed potatoes. I added some extra cheese and bacon, and it was delicious!
Habesha Mereja
[email protected]I've never cooked with dandelion greens before, but I'm so glad I tried this recipe. They added a wonderful bitterness to the dish that really complemented the creamy potatoes.
Roberto Perez
[email protected]This colcannon was a hit with my family! The flavors of the dandelion greens and chard were perfectly balanced, and the potatoes were creamy and smooth. I will definitely be making this again.