Colcannon recipes commonly call for cabbage (and copious amounts of butter). This lightened version skips the excess fat, and gets a nutrient boost from kale, another traditional -- if lesser known -- addition to the nutmeg-accented Irish potato dish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
- 1 large head kale, rinsed, tough center stems removed, leaves cut into chiffonade (thin ribbons), about 4 cups
- 1 tablespoon, plus 1 teaspoon unsalted butter
- 1/2 cup milk or soy milk
- 1/4 to 1/2 teaspoon nutmeg, to taste
- Sea salt to taste (optional)
Place the potatoes in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 15 to 20 minutes.
While the potatoes are simmering, melt 1 teaspoon of butter in a large, deep skillet over medium-high heat. Add the kale, and saute until wilted and bright green, about 3 to 5 minutes. Remove from the heat and set aside.
When the potatoes are tender and easily pierced with a fork, remove from the heat and drain. Return the potatoes to the saucepan, and mash with a fork or wire whisk. Add the tablespoon of butter, milk, and 1/4 teaspoon of nutmeg, and continue to mash until the ingredients are well incorporated and the potatoes reach your preferred consistency.
Mix in the kale, and taste for seasoning, adding additional nutmeg and/or sea salt to taste.
Transfer to a serving dish. Enjoy!