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.
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.
Colcannon with Kale
- 2 pounds white potatoes
- 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.
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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.
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