colcannon - creamy kale and potatoes
(2 ratings)
An Irish side dish from Rachael Ray. Great comfort food!
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(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For colcannon - creamy kale and potatoes
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4medium to large potatoes (russet), peeled and cut into chunks
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2 cchicken or vegetable stock
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1head dark curly kale, trimmed of tough stems and chopped
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2 Tbspbutter
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3/4 cwhole milk
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1/4 tspground nutmeg
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1 tspground thyme
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2scallions, sliced
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handful of chopped flat-leaf parsley
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salt and freshly ground black pepper, to taste
How To Make colcannon - creamy kale and potatoes
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1Boil potatoes for about 15 minutes in salted, boiling water. Drain and return the potatos to the hot pot and mash.
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2In a separate pot, bring the stock to a simmer. Add kale and cover. Simmer for about 10-12 minutes.
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3In 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.
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4Enjoy!
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Categories & Tags for Colcannon - Creamy Kale and Potatoes:
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