The Spicy Olive’s Irish Colcannon
A great recipe for St.Patrick’s Day but a delicious side dish for anytime you are craving comfort food! Cabbage can be substituted for the kale in this recipe too.
Ingredients
- 1 1/2 pounds Yukon Gold or Russet Potatoes peeled and cut into 1-inch cubes
- 1 pinch Kosher Salt
- 4 ounces Curly Kale leaves (about 6 ½ ounces with stem) (or leafy cabbage)
- ½ cup Scallions trimmed, white and lower green of stalk rough chopped
- 6 Tablespoons The Spicy Olive’s Butter Infused olive oil
- Salt and pepper to taste
- Garnish with scallion slices (about ¼ cup needed for whole recipe)
Instructions
-
Fill a large pot of water with enough room to cover the potatoes by 1 inch (with plenty of room for the potatoes). Bring to a boil.
-
Add a large pinch of salt to the boiling water.
-
Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through). Drain and return to cooking pot.
Preparing the Kale (blanching)
-
While potatoes are boiling, bring a second pot of water to boil for blanching the kale and fill a large mixing bowl of ice and water.
-
Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged.
-
Remove from boiling water, and place immediately into ice water bath. Allow them to remain there for two minutes then place them in the bowl of a food processor.
-
Add the rough chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and onions form a finely diced mixture.
Making the Colcannon
-
Add the butter olive oil to the potatoes.
-
Mash the potatoes with a masher or potato ricer making sure all the butter olive oil is absorbed.
-
Add the diced kale and scallion;stir to fully combine.
-
Serve hot garnished with scallion slices, drizzle additional butter olive oil on top.
