Colcannon with Kale

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I see many recipes with potatoes and kale in soups, kale in smoothies and  kale in salads.  I looked through my cookbooks and found one called “Colcannon with Kale” by Craig Claiborne in the The New York Times Menu Cook Book, 1966.  Colcannon was new to me; internet information identified it as a traditional Irish dish of mashed potatoes with cabbage or kale.

Recently there have been many recipes of russet potatoes mashed with cauliflower, parsnips or carrots. Thanks to   The Kitchen of Lindy Sez she has a good recipe for mashed potatoes, carrots and caramelized onions. I have done the cauliflower and parsnips but not the carrots or kale.  So I tried the Colcannon with Kale.

Colcannon with Kale and dollop of butter ready to serve.

Colcannon with Kale and dollop of butter ready to serve.

 

Kale  has 33 calories in one cup and a good source of vitamins A, C and K, rich in potassium, iron, manganese and phosphorus.  Due to the curly leaves of kale, it is important to thoroughly wash and rinse to remove any traces of sand or dirt before cutting the kale.

Russet potatoes are the all-purpose potato that I use, Yukon Gold could also be used in its place, or a white potato of your personal preference.

Russet potatoes ready for boiling.

Russet potatoes ready for boiling.

 

Colcannon with Kale

An Irish dish of potatoes and kale gives mashed potatoes a new taste and texture.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Vegetables
Cuisine: Irish
Servings: 8
Author: Julia Ann

Ingredients

  • 2 pounds white potatoes

Instructions

  • Preheat oven to 400 F.
  • Peel, dice and cook potatoes in boiling water with 1/2 teaspoon salt until tender, about 20 minutes.
  • Drain potatoes, return to saucepan and mash the potatoes.
  • Wash kale, cut away the stalks, finely dice the kale, cook in boiling water with 1/2 teaspoon salt until tender, about 5 minutes.
  • Drain well and add to the mashed potatoes.
  • Saute the onion in 1 1/2 tablespoon butter until translucent, add to the potatoes and kale.
  • Add 1 teaspoon salt, pepper and milk.
  • Stir until smooth.
  • Pour vegetable mixture into a greased baking dish, dot with 1 1/2 tablespoons butter or to taste.
  • Bake 15 to 20 minutes.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.

A simple evening menu for the family.  A suggestion:  try finely crushed soda crackers instead of bread crumbs or purchased bread crumbs when breading meats for sauteing. The crackers provide add some salt and decreases need for salt in the preparation.

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

1 thought on “Colcannon with Kale

  1. Pingback: Lemon Bar-B-Que Chicken Breasts - cookbookinabox® - The Art of Gourmet Cookery

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