colcannon - creamy kale and potatoes

Name: Colcannon - Creamy Kale and Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Irish
Ingredients: 4 - medium to large potatoes (russet), peeled and cut into chunks; 2 cup(s) chicken or vegetable stock; 1 - head dark curly kale, trimmed of tough stems and chopped; 2 tablespoon(s) butter; 3/4 cup(s) whole milk; 1/4 teaspoon(s) ground nutmeg; 1 teaspoon(s) ground thyme; 2 - scallions, sliced; - handful of chopped flat-leaf parsley; - salt and freshly ground black pepper, to taste

(2 RATINGS)

8 Pinches 1 Photo

Kathy D

Updated on Jul 20, 2015

An Irish side dish from Rachael Ray. Great comfort food!

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

4 - medium to large potatoes (russet), peeled and cut into chunks
2 cups chicken or vegetable stock
1 - head dark curly kale, trimmed of tough stems and chopped
2 tablespoons butter
3/4 cup whole milk
1/4 teaspoon ground nutmeg
1 teaspoon ground thyme
2 - scallions, sliced
- handful of chopped flat-leaf parsley
- salt and freshly ground black pepper, to taste

How To Make colcannon - creamy kale and potatoes

Step 1

Boil potatoes for about 15 minutes in salted, boiling water. Drain and return the potatos to the hot pot and mash.

Step 2

In a separate pot, bring the stock to a simmer. Add kale and cover. Simmer for about 10-12 minutes.
Step 3

In a large skillet over medium heat, melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. With a slotted spoon, transfer kale from borth to the milk. To this pot, add the mashed potatoes and stir 2-3 minutes or until nice and creamy, yet thickened. Adjust seasonings, to taste.
Step 4

Enjoy!
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