Colcannon
Ingredients
- 4 russet potatoes (2 to 2½ pounds), cut into large chunks
- 2 lightly packed cups of chopped green cabbage
- 2 tablespoons salt, plus more to taste
- 5–6 tablespoons unsalted butter, plus more for serving
- 1 bunch kale, washed, stalk and large veins removed, torn into bite-size pieces
- 3 green onions, minced (about ½ cup)
- 1 cup milk or cream
Instructions
- Serves 4 Place the potatoes and cabbage in a medium pot. Cover with cold water by at least 1 inch. Add 2 tablespoons of salt and bring to a boil. Boil until cabbage and potatoes are fork tender (15 to 20 minutes). Drain in a colander. Return the pot to the stove over medium-high heat. Melt butter in the pot until hot. Add the kale. Cook the kale for 3 to 4 minutes or until wilted. Add green onions and cook 1 minute more. Pour in the milk or cream; mix well and add the potatoes. Reduce heat to medium. Use a fork, potato masher or hand mixer to mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot with a knob of butter in the center.
