Colcannon An Americanized Version Recipes

COLCANNON - AN AMERICANIZED VERSION

Steps:

• Place potatoes in a large pot and cover with cold water and 3 good pinches of salt. Bring to a boil over medium high heat and cook for 15 to 20 minutes, or until potatoes are fork tender. Drain well and return to pot. (Off the heat, for now.)
• Heat 2 tbsp. olive oil and 2 tbsp. butter in a large skillet. Add garlic and stir, just until fragrant. Add chopped kale by the handfull, stirring to wilt, until all of the kale has reduced in size by about three-quarters. Remove from heat.
• Heat milk, green onions and remaining butter in a small saucepan until the milk reaches a bare simmer. Return the potatoes to low heat, add the milk mixture and mash until desired consistency. Stir in the kale with and any drippings left in the skillet. If desired, stir in 2 additional tbsp. olive oil for twxture and flavor. Season to taste with salt and pepper.
• Share and Enjoy!

COLCANNON

Steps:

• Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.
• In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes.
• Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.
• Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
• Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.