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Colcannon

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Colcannon is a dish that is often served during Halloween, but it can also be enjoyed on other holidays. While cabbage can be used as a substitute for kale, the latter adds a nice contrast in both color and flavor to the smooth and creamy potato. If you prepare it in advance, you can simply reheat it on a stovetop by adding a small amount of milk and a bit of butter. Make sure to stir it frequently to prevent the potato from burning at the bottom. Here is how to make Colcannon during Saint Patrick’s Day.

Ingredients

2 ½ lbs. russet potatoes (about 4 large)

1 bunch kale

1 leek, white part only, chopped

2 cups whole milk

5 tablespoons unsalted butter

Kosher salt

Directions

Peel potatoes and cut into 1-inch pieces. Place into a saucepan, cover with cold water, and boil.

Remove stems from kale and slice into ½-inch ribbons.

Clean leeks thoroughly in a bowl of cold water. Drain and add to saucepan with milk and 2 tablespoons butter. Bring to a simmer and cook until soft, about 6 to 7 minutes, being careful not to burn milk at the bottom of the pan. Strain leeks, reserve, and return milk to the pot. Add kale to hot milk and let stand 2 minutes, until soft but still bright green. Remove kale and add to leeks, reserving milk.

When potatoes are soft and can easily be pierced with a knife, remove them from the water and put them through a ricer. Return the potatoes to the pot, and add the remaining butter. Gradually add ¾ cup of milk and mix until creamy. Add additional milk if necessary. Next, add leek and kale mixture. Season to taste with salt and serve.

 

If you liked our Colcannon recipe, try out:

 Mashed Potatoes Grandmama

Tomato and Leek Soup

Trio of Kale: Raw, Blanched, and Fried

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