Ingredients: |
Ingredients:
2 pounds any kind of potatoes, peeled if you like, cut into 2-inch chunks
Kosher salt and black pepper
5 tablespoons butter, plus more as needed
Olive oil
1 cup sliced leeks or alliums of choice (shallots, onions, scallions)
2 garlic cloves, sliced
2 quarts of sliced sturdy greens (cabbage or kale, broccoli rabe, chard, collard greens or mustard greens)
2 to 4 tablespoons milk or vegetable broth (optional)
Nutmeg (optional)
Parmigiano cheese, grated (optional)
Red pepper flakes (optional)
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Directions: |
Directions:
In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
Meanwhile, in a large skillet, melt 3 T butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
Now add the potatoes to the skillet and mash them (so they’re either smooth or chunky), and add some milk or vegetable broth, if you like, and a 2 T of butter or more. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
Sprinkle with grated parmigiano and nutmeg.
If you like it spicy, sprinkle on some red pepper flakes.
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This recipe for Colcannon with crispy leeks is from