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Colcannon
Source: World Wide Web (Entered by Racheal Yonkman)This is a classic Irish dish
Serves: 6
Ingredients
1.5 pounds
medium boiling potatoes (about 3 medium potatoes)
2 tsp
salt, divided, plus more to taste
1.5-2 pounds
pounds kale (15–20 large leaves)
1 cup
chopped leeks or scallions
1 cup
half-and-half or milk
.5 tsp
teaspoon freshly ground black pepper
.5 cup
butter, melted
Step by Step Instructions
- 1. Put the whole potatoes in a large pot, cover with water, and bring to boil. Add 1 teaspoon of the salt and boil until the potatoes are tender, 15 to 20 minutes. Drain the potatoes and mash. Put in a heatproof dish and keep warm in a 200°F oven.
- 2. Meanwhile, put the kale in a pot, cover with water, and bring to boil. Add the remaining 1 teaspoon salt and cook until the kale is tender, 15 to 20 minutes. Drain and finely chop the kale.
- 3. Place the leeks or scallions in a small pot, cover with the half-and-half, and cook over low heat until very soft, 15 to 20 minutes.
- 4. Add the kale to the warm potatoes and mix well. Add the half-and-half with leeks or scallions. Add pepper; season with salt.
- 5. Spoon a little of the melted butter over each serving and serve hot.
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