Colcannon (Irish Potato Salad) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Ingredients:
5 russet potatoes |
1/2 cup unsalted butter |
1/4 cup whole milk |
3/4 teaspoon kosher salt |
1/2 teaspoon black pepper |
4 large shallots, thinly sliced |
1 large leek-halved and thinly sliced |
1 bunch kale, stemmed and coarsely chopped |
1 head napa cabbage, cored and coarsely chopped |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoons salt |
2/3 cups chopped green onion tops |
Directions:
1. Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
2. Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
3. Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.
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