YUKON GOLD COLCANNON WITH SAUTEED KALE AND CABBAGE AND BACON BUTTER
Steps:
- For the colcannon: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain well, then return to the pan.
- While the potatoes are cooking, combine the butter and milk in a small saucepan and bring to a simmer over low heat. Add to the potatoes and mash until smooth, adding more milk as needed. Season well with salt and pepper. Cover and keep warm.
- Place a large saute pan over medium heat. Add the bacon and cook, stirring occasionally, until rendered and crisp, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside for the bacon butter. Remove 1 tablespoon of the bacon fat from the pan; reserve this separately for the bacon butter.
- Add a tablespoon or two of canola oil to the pan, depending on how much bacon fat remains. Heat until the oil begins to shimmer. Add the garlic, mustard seeds if using, and chile flakes; cook for 1 minute. Increase the heat to high, add the kale and cabbage, in batches if needed, a splash of water and some salt and pepper. Cook until the greens begin to wilt, tossing constantly at first, about 5 minutes. Continue cooking, stirring occasionally, until crisp-tender, about 5 minutes longer. Add the sugar and vinegar; cook for another 2 minutes.
- For the bacon butter: While the greens are cooking, combine the butter, reserved bacon fat, mustard and 1/4 teaspoon each salt and pepper in a bowl. Mix until smooth. Fold in the reserved bacon and the green onions. (See Cook's Note.)
- Finish the colcannon: Combine the mashed potatoes and the sauteed greens in a bowl. Transfer to a casserole dish and top with a few dollops of bacon butter. Place in a warm oven (200 degrees F) until the butter begins to melt, about 5 minutes.
SWEET POTATO & KALE COLCANNON
A different take on the traditional Irish dish, my recipe features bacon! Perfect for St. Patrick's Day or any day.
Provided by DeliciousAsItLooks
Categories Mashed Potatoes
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet over low heat until crispy. Transfer to paper towels to drain. Drain all but 1 tablespoon bacon grease from the skillet.
- Place sweet potatoes in a large pot of water with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 15 minutes.
- While potatoes are cooking, add garlic and kale to remaining bacon grease in skillet. Saute on medium-low heat, working in batches if needed, until kale is crisp-tender and reduced to about half of its volume. This will take 5 to 10 minutes. Remove skillet from heat.
- Drain sweet potatoes and return to them to their pan. Add butter or vegan butter and mash with a potato masher or fork. Crumble the bacon and stir into potatoes. Stir in sauteed kale and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper (or to taste). Serve.
Nutrition Facts : Calories 416.3, Fat 13.2, SaturatedFat 5.3, Cholesterol 20.7, Sodium 968, Carbohydrate 67.8, Fiber 12.9, Sugar 2.7, Protein 20
CHEF JOHN'S COLCANNON
Colcannon is probably my favorite St. Patrick's Day recipe. It combines the lovely, spring-is-finally-here-greenness of kale and leeks with the always alluring comfort of buttery mashed potatoes.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
- Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
- Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.
Nutrition Facts : Calories 310 calories, Carbohydrate 39.6 g, Cholesterol 44.1 mg, Fat 15.6 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 9.7 g, Sodium 140.3 mg, Sugar 3 g
COLCANNON WITH KALE
This recipe for the traditional Irish mashed-potato-and-kale dish comes from Carol Gray Wolff of Miami, Florida.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, boil whole milk, 2 tablespoons of butter, carrot, and bay leaf. Remove from heat; steep 20 minutes. Strain.
- In 6-quart pot of boiling salted water, cook russet potatoes, peeled and cut into 1-inch pieces, until fork-tender, 25 minutes. Drain; return to pot. Add milk mixture; mash until smooth. Season with salt and pepper.
- Meanwhile, in Dutch oven over medium heat, melt 1 tablespoon of butter. Cook onion until browned, 6 to 8 minutes. Reduce heat to medium-low; add kale. Cover; cook, stirring occasionally, until tender, 15 to 25 minutes. Add to potatoes. Mound into serving bowl. Make well in center; drop in 2 tablespoons butter.
Nutrition Facts : Calories 179 g, Fat 8 g, Fiber 1 g, Protein 7 g
MASHED POTATOES WITH KALE (COLCANNON)
Another in the New York Times' "Recipes for Health Series" by Martha Rose Shulman. This Irish dish is traditionally eaten around Halloween. This version used kale rather than the more common cabbage.
Provided by blucoat
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
- While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
- Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away. (Or to keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time. ).
Nutrition Facts : Calories 210.4, Fat 5, SaturatedFat 2.9, Cholesterol 12.7, Sodium 64.9, Carbohydrate 36.7, Fiber 4.9, Sugar 3.9, Protein 7.3
COLCANNON
This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.
Provided by Marc Boyer
Categories Side Dish Potato Side Dish Recipes
Yield 5
Number Of Ingredients 7
Steps:
- In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
- Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
- Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g
More about "colcannon with kale food"
COLCANNON RECIPE (MASHED POTATOES WITH KALE) - COOKIE …
From cookieandkate.com
5/5 (14)Total Time 40 minsCategory Side DishCalories 298 per serving
- To prepare, pull the cream cheese out of the fridge and let it warm up on the counter while we cook the potatoes. Cut the potatoes into even chunks about 2” in size (see photos).
- Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of the salt, and enough water to cover the potatoes by 1 to 2 inches.
- Bring the mixture to a boil over high heat. Continue cooking, reducing the heat as necessary to prevent overflow, until the potatoes are easily pierced through by a fork, about 10 to 15 minutes.
KALE COLCANNON RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 35 minsCategory Kale
HOW TO MAKE COLCANNON WITH KALE - NOURISHED KITCHEN
From nourishedkitchen.com
5/5 (2)Category Side Dish, VegetableCuisine IrishTotal Time 15 mins
COLCANNON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
COLCANNON POTATOES WITH KALE AND LEEKS - SWIRLS OF FLAVOR
From swirlsofflavor.com
BEST COLCANNON RECIPE {IRISH MASHED POTATOES} - KEY TO MY LIME
From keytomylime.com
HEARTY, EASY VEGAN KALE COLCANNON | THE FULL HELPING
From thefullhelping.com
LOADED COLCANNON - THE DARING GOURMET
From daringgourmet.com
COLCANNON | IRISH MASHED POTATOES WITH KALE AND BACON
From whiskedawaykitchen.com
WHAT TO SERVE WITH COLCANNON? 8 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
COLCANNON - ALL RECIPES
From fromballymaloewithlove.com
COLCANNON RECIPE WITH KALE - BORD BIA
From bordbia.ie
COLCANNON RECIPE – THE BEST TRADITIONAL IRISH AND KALE DISH
From clarkscondensed.com
COLCANNON (TRADITIONAL IRISH POTATOES) - THE RECIPE CRITIC
From therecipecritic.com
IRISH COLCANNON - HOW TO MAKE THIS AUTHENTIC IRISH DISH - ZEN
From zenandspice.com
AUTHENTIC IRISH COLCANNON RECIPE (MASHED POTATOES WITH …
From theviewfromgreatisland.com
COLCANNON RECIPE - JESSICA GAVIN
From jessicagavin.com
COLCANNON (IRISH POTATOES WITH LEEKS AND KALE) | GOOD LIFE EATS
From goodlifeeats.com
CREAMY COLCANNON WITH KALE AND BACON - FOODNESS GRACIOUS
From foodnessgracious.com
BEST COLCANNON RECIPE - HOW TO MAKE COLCANNON
From thepioneerwoman.com
COLCANNON- IRISH MASHED POTATOES WITH KALE - G-FREE FOODIE
From gfreefoodie.com
COLCANNON RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
BEST COLCANNON RECIPE - HOW TO MAKE COLCANNON WITH KALE
From delish.com
COLCANNON MASH RECIPE (KALE AND POTATOES) - THE DINNER BITE
From thedinnerbite.com
COLCANNON WITH LEEKS & KALE - THE DIET ORACLE
From thedietoracle.com
IRISH COLCANNON WITH KALE - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
COLCANNON WITH CAULIFLOWER AND KALE RECIPE | PAMELA SALZMAN
From pamelasalzman.com
KALE AND CABBAGE COLCANNON - VEGKITCHEN
From vegkitchen.com
KALE COLCANNON (MASHED POTATO) RECIPE | GOOD FOOD
From goodfood.com.au
COLCANNON MADE WITH KALE - THE PROVINCETOWN INDEPENDENT
From provincetownindependent.org
HOW TO COOK THE PERFECT COLCANNON | FOOD | THE GUARDIAN
From theguardian.com
BEST COLCANNON RECIPE - HOW TO MAKE COLCANNON - GOOD …
From goodhousekeeping.com
IRISH COLCANNON WITH KALE - TASTY KITCHEN
From tastykitchen.com
HOW TO MAKE TRADITIONAL IRISH COLCANNON - IRISHCENTRAL.COM
From irishcentral.com
COLCANNON - JO COOKS
From jocooks.com
IRISH MASHED POTATOES WITH KALE (COLCANNON) - THECOOKFUL
From thecookful.com
TRADITIONAL IRISH COLCANNON - THE LAST FOOD BLOG
From thelastfoodblog.com
COLCANNON - VICTORIA MAGAZINE
From victoriamag.com
TRADITIONAL IRISH COLCANNON RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love