Colcannon With Crispy Leeks Recipes

COLCANNON WITH CRISPY LEEKS

Colcannon With Crispy Leeks image

An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in butter, if they're used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories dinner, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds any kind of potatoes, peeled if you like, cut into 2-inch chunks
Kosher salt and black pepper
2 to 3 tablespoons butter, plus more as needed
Olive oil
1 cup sliced leeks or alliums of choice (shallots, onions, scallions)
2 garlic cloves, sliced
2 quarts of sliced sturdy greens (cabbage or kale, broccoli rabe, chard, collard greens or mustard greens)
2 to 4 tablespoons milk or vegetable broth (optional)
Fried egg, smoked salmon, or a simple green salad (optional)

Steps:

In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
Now add the potatoes to the skillet and mash them (so they're either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.

IRISH COLCANNON WITH SPRING ONIONS AND LEEKS

Irish Colcannon with Spring Onions and Leeks image

Colcannon is a traditional Irish dish that combines mashed potatoes and cabbage. The addition of green onions and leeks punches up the flavors. It's a delicious side that pairs well with any meat. -Angela Spengler, Clovis, New Mexico

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 medium potatoes, peeled and cubed
2 cups chopped cabbage
2 tablespoons 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped
2 tablespoons chopped leek (white portion only)
1/4 cup butter, cubed
2 tablespoons minced fresh parsley

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, place cabbage in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender., Drain potatoes; mash with milk, salt and pepper. Set aside. In a large skillet, saute onions and leek in butter until tender. Drain cabbage; add to skillet with potato mixture. Heat through; sprinkle with parsley.

Nutrition Facts :

COLCANNON

Colcannon image

This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

Provided by Marc Boyer

Categories Side Dish Potato Side Dish Recipes

Yield 5

Number Of Ingredients 7

Ingredients

1 pound cabbage
1 pound potatoes
2 leeks leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
½ cup butter

Steps:

In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g

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