I’m sure you’re all out having fun (drinking green beers? kissing an Irishman?) and not paying any attention to your blog feeds, but I’m going to throw another St. Paddy’s Day post at you anyway. And it’s another good one.
Do you like mashed potatoes? How about sauteed greens? If yes, then this is the recipe for you! ‘Cuz that’s all this is – buttery mashed potatoes mixed with sauteed kale and scallions. So easy, so simple, so delicious. And, arguably a whole lot better for you than whiskey shots and Guinness. Just sayin’.
Happy St. Paddy’s Day, everyone!
- 2-3 large potatoes, peeled and quartered
- 5-6 cups of water
- Milk or cream, to preferred (this affects the consistency of your potatoes - I usually go with about ½-2/3 cup skim milk)
- Butter, to taste (I usually use at least ⅓ of a stick)
- Salt/pepper, to taste
- 2 cups kale or cabbage, chopped
- ⅓ cup scallions, chopped
- 1 tsp olive oil
- Pour your water into a high-sided pot and bring it to a boil over medium-high heat.
- Add quartered potatoes and allow them to cook in the boiling water for 20-30 minutes, or until the pieces are fork tender (i.e., the tines of your fork slide in easily with no resistance).
- Drain all but ⅓ cup of water from the pot.
- Using a potato masher (or a fork/spoon), firmly mash your boiled potatoes in the pot.
- Stir in milk (or cream) until desired consistency is reached.
- Add butter and salt/pepper to taste (the more the better, I say!)
- Set aside.
- Heat olive oil in a skillet over medium-low heat.
- Add chopped kale/cabbage, season with salt to taste, and cook until wilted.
- Scoop your cooked kale/cabbage into the pot with your mashed potatoes.
- Stir in chopped scallions.
- Spoon colcannon into a serving bowl.