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Simple Colcannon Cooking Recipes

Colcannon


If you have never tasted this classic pale green combination, you have missed one of life’s great pleasures. The Irish have known about it for at least a hundred years. They often used to serve it with a great bowl of hot melted butter; spoonfuls of colcannon were dipped into the golden liquid. Given today’s attention to the dangers of cholesterol, a little added butter should suffice, but the old fashioned way was certainly delicious.

 

In some Irish homes, colcannon and great oatmeal griddle cakes made up the whole meal, but I like to serve it with thick grilled lamb chops and lots of mint jelly or Cumberland sauce.


Makes 6 servings

  • 1 pound darkest green kale, stemmed, chopped, and bo8iled in salted water to cover until very tender, 15 to 20 minutes, and well drained, pressing to remove excess water

  • 3 large Russet potatoes, peeled and cut into chunks, boiled in salted water to cover until very tender, 15 to 20 minutes, well drained and kept hot

  • ¼ to ½ cup milk, half and half, or heavy cream, hot

  • 2 tablespoon butter, plus additional optional melted butter

  • Salt and freshly ground black pepper to taste

  1. Put the potatoes through a ricer, or mash them well with a potato masher.

  2. Beat in the milk until the potatoes are light and fluffy.

  3. Beat the drained kale greens into the potatoes (the kale will melt into a puree in the process).

  4. Stir in 2 tablespoons of butter and server very hot.

  5. If you like, pass a small pitcher of melted butter. Each dinner can make a small well in his or her serving and pour butter into it.

Variations: for even more flavor cook the kale in defatted chicken stock. You can substitute Savoy cabbage or New Zealand spinach, also called tetragon, for the kale.
 

More about Simple Kale Greens Cooking Recipes


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