colcannon
(1 rating)
I found this wonderful recipe on one of my favorite recipe pages...Texas Recipes on Facebook. This is so very yummy and would be great for a St. Pat's Day lunch or dinner.
►
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For colcannon
-
2-2 1/2 lbrusset potatoes, peeled and cut into large chunks
-
5-6 Tbspbutter, unsalted with a bit more for serving
-
3 cchopped kale, cabbage, chard, or other leafy green, lightly packed into measuring cup
-
3green onions, including green tops, minced
-
1 cmilk or cream
-
salt to taste
How To Make colcannon
-
1Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
-
2Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
-
3Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT