Kale Colcannon

When I was young, we grew the majority of the vegetables we ate. The fall harvest was a big one, and a lot of canning and freezing would happen. But the kale – the kale we would leave in the ground, taking only the bottom leaves to chop and freeze. It seemed amazing to me, as a young girl, that by the time St. Patricks Day would come and receding snowpiles with it, there would be the kale – standing tall and no worse for the winter wear. What a plucky plant – taking the weather and coming out the other side ready for our coming-of-spring treat.  Colcannon. This classic Irish dish is often made with cabbage , but done with kale it has a fresher, more robust taste to me.

High in calcium and folic acid, kale is not only delicious but also very nutritious and versatile.  How terrible that it has been relegated to a limp, raw garnish in so many restaurants – it is worthy of far more consideration!  And in combination with mashed potatoes (have you ever heard mashed potatoes  referred to as “Irish Ice Cream?)  it makes an incredible side dish.

Kale Colcannon – serves four

• 2 cups mashed potatoes:        

              4 medium potatoes, peeled and quartered

              2 tablespoons butter                    

              1/2 to 1 cup warmed milk or light cream

              Salt and pepper                                                                                                                                                                

• 1 cup chopped and cooked kale                                                           
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt 
• Pepper

 

Cook the potatoes in enough salted water to cover until tender, but not mushy. While your potatoes are cooking for the mashed; rinse , drain and chop the kale. Saute on medium heat  in one tablespoon oil along with one tablespoon butter, a generous sprinkle of kosher salt and a few grinds of black pepper. Cook, stirring often, for a several minutes, and when softened remove from the heat. Season to taste with salt and pepper.

Drain the cooked potatoes and return low heat for a minute to dry out a little – shaking the pan often. With a potato masher, mash the potatoes until no lumps remain. Mash in the butter and slowly add the milk or cream, stirring and mashing all the while. Season to taste with salt and pepper.

Mashed Potato Variations: 

With Garlic:  Add 2 large cloves of peeled smashed garlic to the potatoes while they cook. Leave in after draining and                                 mash along with the potatoes.

With Scallions:  Stir in 1/3 cup minced scallions to the potatoes after mashing.

 To serve:  Either spoon the potatoes onto a large serving dish, make a slight depression in the middle, put the warm kale in that and top with a generous pat of butter as pictured at the top of the post, or combine the kale and mashed potatoes together and serve in a large dish or individual portions.  Slainte!