Colcannon with Leeks and Kale

A traditional Irish recipe! Traditionally served with Kale or Cabbage.  Our version uses kale and caramelized leeks instead of scallions.  Did you know there is also a song about this dish?

Did you ever eat colcannon,
Made with lovely pickled cream
With the greens & scallions mingled
Like a picture in a dream
Did you ever make a hole on top
To hold the melting flake
Or the creamy flavored butter
That your mother used to make

Colcannon with Leeks and Kale
Servings
6 people
Servings
6 people
Colcannon with Leeks and Kale
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Put the potatoes and rutabaga in a medium stock pot and cover with cold water by at least a couple inches. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
  2. In a medium skillet over medium heat, add olive oil and chopped leeks. Stir frequently and continue to cook until your leeks become golden. (10-15 minutes)
  3. Once your leeks are golden, reduce heat to low. Add chopped kale and 1/2 cup of butter. Cook until kale has wilted.
  4. Return the cooked potatoes and rutabaga to the stove over medium heat in your stock pot. Mash with a potato masher and add 1/2 cup of butter. Add 1 cup of heavy cream and stir until well incorporated.
  5. Fold in your kale, leek and butter mixture into the potatoes. If your potatoes seem a little too think, add a little whole milk to thin them out to your desired consistency. Add salt to taste, garnish with chopped parsley and serve.
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