Thanksgiving Colcannon Recipes

COLCANNON

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.

YUKON GOLD COLCANNON WITH SAUTEED KALE AND CABBAGE AND BACON BUTTER

Steps:

• For the colcannon: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain well, then return to the pan.
• While the potatoes are cooking, combine the butter and milk in a small saucepan and bring to a simmer over low heat. Add to the potatoes and mash until smooth, adding more milk as needed. Season well with salt and pepper. Cover and keep warm.
• Place a large saute pan over medium heat. Add the bacon and cook, stirring occasionally, until rendered and crisp, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside for the bacon butter. Remove 1 tablespoon of the bacon fat from the pan; reserve this separately for the bacon butter.
• Add a tablespoon or two of canola oil to the pan, depending on how much bacon fat remains. Heat until the oil begins to shimmer. Add the garlic, mustard seeds if using, and chile flakes; cook for 1 minute. Increase the heat to high, add the kale and cabbage, in batches if needed, a splash of water and some salt and pepper. Cook until the greens begin to wilt, tossing constantly at first, about 5 minutes. Continue cooking, stirring occasionally, until crisp-tender, about 5 minutes longer. Add the sugar and vinegar; cook for another 2 minutes.
• For the bacon butter: While the greens are cooking, combine the butter, reserved bacon fat, mustard and 1/4 teaspoon each salt and pepper in a bowl. Mix until smooth. Fold in the reserved bacon and the green onions. (See Cook's Note.)
• Finish the colcannon: Combine the mashed potatoes and the sauteed greens in a bowl. Transfer to a casserole dish and top with a few dollops of bacon butter. Place in a warm oven (200 degrees F) until the butter begins to melt, about 5 minutes.

THANKSGIVING COLCANNON

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, in a large skillet, melt butter over medium-high heat. Add onion, celery and poultry seasoning; cook until onion is tender, about 4 minutes. Add kale and ½ cup water from simmering potatoes. Cook until kale is tender and bright green and cooking liquid has reduced by half, about 2 minutes. Add garlic and cook 1 minute; remove from heat. , Drain potatoes, reserving 1/2 cup water; mash with yogurt, salt and pepper. Gently fold in kale mixture and 3/4 cup cheese. Add reserved water, a tablespoon at a time, to achieve a light and airy consistency. Transfer to a serving dish; top with remaining cheese and if desired, additional celery leaves.

COLCANNON

Steps:

• Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
• Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
• Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
• Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.

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.

COLCANNON WITH KALE

Steps:

• In 2-quart saucepan, boil whole milk, 2 tablespoons of butter, carrot, and bay leaf. Remove from heat; steep 20 minutes. Strain.
• In 6-quart pot of boiling salted water, cook russet potatoes, peeled and cut into 1-inch pieces, until fork-tender, 25 minutes. Drain; return to pot. Add milk mixture; mash until smooth. Season with salt and pepper.
• Meanwhile, in Dutch oven over medium heat, melt 1 tablespoon of butter. Cook onion until browned, 6 to 8 minutes. Reduce heat to medium-low; add kale. Cover; cook, stirring occasionally, until tender, 15 to 25 minutes. Add to potatoes. Mound into serving bowl. Make well in center; drop in 2 tablespoons butter.

COLCANNON

Steps:

• Trim the cabbage, discarding tough outer leaves and the hard core. Cut it into quarters and steam the quarters until barely tender. Chop them fine and set aside.
• Meanwhile, steam or boil the potatoes until they are tender. Mash them and season them with salt and pepper to taste. Mix in the cabbage.
• In a large nonstick skillet, soften the onion in two tablespoons of the butter. Mix it with the cabbage and potatoes. Return the mixture to the pan and fry until it is browned on the bottom. Put a plate over the pan and invert to turn the mixture onto it like a pancake. Heat the remaining tablespoon of butter in the pan. Brown the potatoes and cover the cabbage mixture on the other side.

COLCANNON

Steps:

• Boil or steam cabbage until tender.
• Simmer leeks in enough milk to cover them, just until tender.
• Cook potatoes in boiling water for 20 minutes, or until done. Drain and mash well with salt, pepper, mace and remaining milk to keep them creamy.
• Fold in cooked cabbage and leeks and beat until fluffy.
• Divide into 4 to 6 servings, make a well in the center of each and pour in melted butter.