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Colcannon Recipe

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This recipe for Colcannon, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Heirigs

Category:
Category:

Ingredients:  
Ingredients:  
4 medium/large russet potatoes, peeled and quartered
Coarse salt for boiling water
2 cups vegetable stock
1 head of dark curly kale, chopped
2 tablespoons butter
3/4 cup whole milk
1/4 teaspoon ground nutmeg
1 teaspoon thyme
2 green onions, sliced
Handful of fresh parsley, chopped.

Directions:
Directions:
Boil potatoes in salted water. Drain and return them to the hot pot and mash.
Heat broth to a simmer. Chop kale leaves, discarding tough stems. Add kale to broth and cover. Simmer 10-12 minutes. In a large skillet over medium heat, melt butter and add milk. Season with nutmeg and thyme, and add green onions to the pan. Remove kale from cooking liquid and add to milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, one to two minutes. Stir in parley and season with salt and pepper, to taste.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
In honor of Mary's Irish heritage! Colcannon is an Irish dish that is rich in tradition and history. It's traditionally made on All Saints Day or Halloween and some families would leave out a plate of it, with a lump of butter in the center for the fairies and the ghosts. I make it for St. Patrick's day to accompany the corned beef and Guinness Stout.

 

 

 

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