MASHED POTATOES WITH KALE (COLCANNON)
Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
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 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 : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams
DUTCH BOERENKOOL STAMPPOT (MASHED POTATOES WITH KALE AND SAUSAGE)
Steps:
- Peel and dice potatoes and onion.
- Clean, trim and slice kale.
- Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a .
- Cover and boil gently for about 25 minutes.
- Meanwhile steam or grill the smoked sausage until done then slice into bite size pieces.
- Remove the bay leaf, drain the vegetables, and mash them.
- Add milk and butter.
- Add in sliced smoked sausage.
- Add salt and pepper to taste and serve.
Nutrition Facts : Calories 588 kcal, Carbohydrate 44 g, Protein 22 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 1626 mg, Fiber 8 g, ServingSize 1 serving
SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
DUTCH BOERENKOOL RECIPE: MASHED POTATOES WITH KALE
It's getting winter, so it's time to make Dutch boerenkool: a dish of mashed potatoes with kale. We Dutchies love to eat this traditional Dutch dish.
Provided by Maartje
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Boil the kale, with vegetable stock and water, in a large pan.
- Peel the potatoes and add to the kale after 10 minutes. Boil the kale and potatoes together for at least another 20 minutes.
- Prepare the smoked sausage according to the packaging. Make gravy now if you like to eat the dish with gravy.
- Chop and fry the onions in a frying pan, possibly with bacon or mushrooms.
- Drain the kale and potatoes and collect the cooking water.
- Return the kale and potatoes to the pan and add the butter/margarine (cubed). Also add salt and pepper, to taste.
- Mash everything creamy. Is it still too dry? Add some cooking water.
- We like to scoop the onion mixture through the mashed potatoes with kale, but you can also serve it as a side dish.
- Serve the dish with gravy, sausage, mustard/piccalilli/pickles and enjoy!
MASHED POTATOES WITH KALE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
- For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
- To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.
MASHED POTATOES WITH KALE
Provided by Marianne Mays
Categories Milk/Cream Potato Side Vegetarian St. Patrick's Day Kale Winter Bon Appétit Ireland
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine milk, 2 tablespoons butter, carrot and bay leaf in medium saucepan; bring to simmer. Remove from heat; let steep while preparing kale and potatoes.
- Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion; sauté until light brown, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes.
- Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher.
- Add kale mixture to potatoes. Strain in enough milk to produce moist, fluffy potatoes. Season with salt and pepper.
- Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot.
KALE MASHED POTATOES
Steps:
- In a large pot with enough cold water to cover, place the potatoes and garlic. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain well in a colander and return the potatoes to the pot. Add the butter salt and white pepper, and mash with a potato masher. Continue mashing, while gradually adding the warm milk. Stir in the kale and serve immediately.
CREAMY GARLIC AND KALE MASHED POTATOES
Make mashed potatoes even tastier by making them kale mashed potatoes! Sour cream, garlic cloves, Italian cheese, chicken broth, butter and coarsely chopped stemmed kale adds lots of taste to Creamy Garlic and Kale Mashed Potatoes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Bring broth to boil in large saucepan. Add potatoes; stir. Return to boil; cover. Simmer on medium-low heat 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or until potatoes are tender and most the broth is absorbed.
- Meanwhile, heat oil in medium nonstick skillet on medium heat. Stir in kale and garlic; cook and stir 3 to 5 min. or until tender.
- Add sour cream and butter to potatoes; mash to desired consistency. Stir in cheese and kale.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
More about "simple kale mashed potatoes food"
AUTHENTIC IRISH COLCANNON RECIPE (MASHED POTATOES WITH KALE)
From theviewfromgreatisland.com
4.2/5 (4)Servings 8Cuisine IrishCategory Side Dish
- Bring a large pot of water to a boil, add the chopped potatoes, and simmer for about 10-15 minutes until the potatoes are very tender. (The tip of a sharp knife should slide in easily.)
- In the same pot, melt 2 Tbsp of butter, and sautee the chopped kale over low-medium heat for 5-10 minutes until soft.
- Take off the heat, add the potatoes back to the pot along with the rest of the butter, half-and-half, salt, and horseradish sauce. Mash together with a potato masher until all the ingredients are fully incorporated.
KALE MASHED POTATOES RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 114 per serving
SLOW-COOKER SAUSAGE AND KALE STEW WITH OLIVE OIL MASHED ...
From realsimple.com
5/5 (188)Total Time 8 hrs 30 minsServings 6Calories 459 per serving
- Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and ¾ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid and top with the kale.
- Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash.
MASHED-POTATO CAKES WITH ONIONS AND KALE RECIPE | MYRECIPES
From myrecipes.com
4/5 (7)Calories 246 per servingServings 4
- Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
- Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
- Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes.
KALE COLCANNON RECIPE (MASHED POTATOES WITH KALE ...
From recipes.net
Cuisine IrishCategory Mashed PotatoServings 8Total Time 40 mins
- Pull the cream cheese out of the fridge. Set aside and let it warm up on the counter while cooking the potatoes.
- 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 for 10 to 15 minutes, reducing the heat as necessary to prevent overflow, until the potatoes are easily pierced through by a fork.
KALE AND OLIVE OIL MASHED POTATOES | KALE RECIPES
From cookingnook.com
Cuisine AmericanTotal Time 30 minsCategory Side DishCalories 229 per serving
- Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
- Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.
- Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.
- Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.
KALE AND BACON MASHED POTATOES - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (1)Total Time 35 minsCategory SidesCalories 195 per serving
- Place the potato chunks in a large pan and cover with cold water. Place on a high heat on the hob and bring to the boil. Turn down the heat and simmer for 15 minutes, or until the potatoes are tender.
- Just before the potatoes are ready, place the kale in a pan and pour over a cup of just boiled water from the kettle. Place a lid on the pan, and turn the heat to medium. Cook for 1-2 minutes until the kale wilts. Turn off the heat and drain the kale.
- Drain the cooked potatoes, then mash with a potato masher, or use a potato ricer (my preference). Dot the butter all over the potato and stir in with a wooden spoon until melted.
TOP 10 WAYS TO USE UP MASHED POTATOES | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 mins
- Potato cakes. When cooled, mashed potato becomes pliable and easy to shape. It can be combined with fish – smoked haddock, trout, kippers and salmon work well.
- Mashed potato pie topping. As well as classic cottage pies and super satisfying shepherd’s pies, you can spread mash on lots of different fabulous fillings.
- Lemon & orange cake. Gluten-free baking requires some clever swaps. In this recipe, mashed potato is teamed in equal parts with gluten-free self-raising flour.
- Potato pancakes. From Irish boxty to Jewish latkes, the potato pancake is a universal treat. In this recipe for dense American-style pancakes, part of the flour is replaced with leftover mash.
- Croquettes. These breadcrumbed fritters are great for a tapas spread. Traditional Spanish ‘croquetas’ usually contain jamón, cheese and white béchamel sauce, but you can also make them with mashed potatoes.
- Gluten-free lemon drizzle cake. This bake doesn’t even require flour – it’s replaced with mash and ground almonds. The result is a moist and dense cake that’ll leave everyone guessing about the surprise ingredient.
- Vegetarian kofta. This North Indian dish is best made with cooled mash. The fried patties are filled with paneer cheese, nuts and lots of spices, and served with a ‘gravy’ of peanuts and tomatoes.
- A thickening agent. In very small quantities, mashed potato can be used to thicken traditional gravies and sauces. Use it cautiously as you would cornflour – and make sure it’s stirred in very thoroughly.
- Gnocchi. These Italian dumplings have a reputation as heavy comfort food, but try making a lighter version at home. This recipe states that for optimum results warm mash should be used, so reheat your leftovers in the microwave, if you like.
- Soup. While mash would work perfectly well in a traditional leek & potato soup, go off-piste with a more adventurous combination. This unconventional chowder recipe takes the classic seafood soup and bulks it out to something altogether meatier.
EASY KALE MASHED POTATOES RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine GeneralTotal Time 45 minsCategory Side DishCalories 310 per serving
- Brush the potatoes well under cold running tap water and let them drain. I didn't peel them but go ahead if you want to! Chop the potatoes into smaller chunks and add them to a large pan. Cover with cold water, season with a pinch of salt and place the pan over high heat.
- Cook the potatoes for 20 to 25 minutes or until tender. Right before the potatoes are done, transfer a tablespoon of the butter and the chopped garlic cloves to a high pan. Cook for 3 minutes.
- Stirfry the kale for a couple of minutes. Season with a pinch of pepper and salt. Drain the potatoes and add them to the kale in the pan.
MASHED POTATO FRITTERS WITH ONIONS AND KALE - THE PICKY EATER
From pickyeaterblog.com
5/5 (5)Total Time 1 hr 20 minsCategory Main CourseCalories 247 per serving
- Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. While the kale is cooking, chop the rest of your veggies. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
- Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
- Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned.
- Combine potato mixture, onion mixture, green onions, and pepper in the pan. Remove from heat; cool slightly.
CHEESY KALE MASHED POTATOES - TASTE AND SEE
From tasteandsee.com
Estimated Reading Time 8 mins
- Add salt and potatoes to a pot of cold water, then bring to a boil. Reduce to a simmer then cook for 18 minutes, or until fork-tender.
- Meanwhile, bring olive oil to medium heat in a large saucepan. Sauté kale for 3 minutes, then add garlic and green onions and cook for one more minute.
- When potatoes are cooked, drain them then rice them into the empty pot. Add warm milk, melted butter and cheddar cheese then stir. Fold in the cooked kale & veggies.
CHEESY KALE MASHED POTATOES - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
5/5 (3)Total Time 30 minsCategory Side DishesCalories 326 per serving
- Chop your potatoes into quarters and drop into a saucepan with boiling water. Boil for 20 minutes, or until the potatoes are soft.
- Meanwhile, prepare the kale. Heat a little olive oil in a deep saucepan or wok, and then stir fry the kale for a couple of minutes until it just starts to soften. Grind in a generous amount of salt and pepper followed by the garlic. Stir fry for 1-2 minutes, until the garlic is giving off lots of fragrance but is not yet browned. Finally, pour in the wine. Cover and allow the wine to steam the kale for about 5 minutes, or until it's cooked through. Lift the lid to stir every now and again, and if the liquid disappears too quickly you can add some extra wine.
- Once the potatoes are ready, run them through a potato ricer or whip with a mixer to get them super smooth. Then add them to the pan with the kale. Over a low heat, add the butter, olive oil, milk and cheese to the pan and stir continuously while everything melts in. Use as much or as little milk to achieve the creaminess you prefer.
- Eventually once the cheese and butter have melted, it should be very easy to stir and will come away from the side of the pan easily. I like this to be a little dense and sticky, but if you prefer more creamy and moist potatoes, add some extra milk.
KALE & LENTIL STEW WITH MASHED POTATOES RECIPE | EATINGWELL
From eatingwell.com
5/5 (8)Total Time 45 minsCategory Healthy Vegetarian Kale RecipesCalories 458 per serving
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes.
- Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic and 1/2 teaspoon each salt and pepper; cook until fragrant, about 30 seconds. Add broth, tomatoes and lentils and bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and cook until the lentils are tender, 15 to 20 minutes. Stir in kale. Remove from heat and cover to keep warm.
- Drain the potatoes and return them to the pot; add milk, butter and the remaining 1/4 teaspoon each pepper and salt. Mash to desired consistency. Stir in Parmesan.
KALE AND MUSHROOM SHRIMP WITH MASHED POTATOES - SIDECHEF
From sidechef.com
5/5 (3)Total Time 40 minsCuisine AmericanCalories 164 per serving
- In a pot of cold water, add in the potatoes and bring to a boil. Cook until a fork can easily pierce through, about 15 minutes. Drain and set aside.
- Place drained potatoes in the same pot and add Butter (4 tablespoon) and Milk (3/4 cup). Using a potato masher, slowly incorporate potato mash into the milk. Mash until smooth and creamy. Season with Salt (to taste) and Ground Black Pepper (to taste).
- Thinly slice Button Mushroom (0.5 pound). Destem Kale (2 bunch) and roughly chop into bite-size pieces. Mince Garlic (5 clove).
VEGAN MASHED POTATOES WITH GARLICKY KALE - EMILIE EATS
From emilieeats.com
5/5 (4)Category SideServings 6Total Time 30 mins
- Wash potatoes. If they are large, cut in half; place in the pot. Let the water return to a boil; cook the potatoes until fork tender, about 20-25 minutes.
- Meanwhile, in a skillet over medium heat, place 1/2 tablespoon oil. When hot, add garlic; cook for about 1-2 minutes until fragrant, making sure not to burn it.
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