Sunday, November 22, 2015

Colcannon


Ingredients

4  potatoes, peeled and cut into chunks

2+ tbsp salt

5-6 Tbsp butter (with more butter for serving)

3 packed cups of chopped kale, cabbage, chard, or other leafy green 

1 cup minced leeks (about 1/2 cup) 

1 cup milk or cream

optional (but recommended) 4-6 strips of bacon or veggie bacon (such as Lightlife's Smart Bacon), cut into small bits

Directions

Cover the potatoes with water by at least an inch, add 2 tbsp of salt and bring to a boil. Cook 15-20 minutes, until they're soft, & drain in a colander. Melt the butter in a pot & cook the leeks for 2-3 minutes, until they're a little soft, then add the kale & cook for 3-4 minutes on medium heat, until kale gets a bit wilted & soft. Add the milk or cream & the potatoes and mash with a fork or potato masher (not an electric mixer), mixing all the ingredients together thoroughly. Mix in the veggie bacon, & add more salt if needed. Spoon into a serving bowl, make a small well in the center & let a knob of butter melt in it. Serve hot; to eat, dip forkfuls of the potato mixture into the melted butter.

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