A great recipe for St.Patrick’s Day but a delicious side dish for anytime you are craving comfort food! Cabbage can be substituted for the kale in this recipe too.
- 1 1/2 pounds Yukon Gold or Russet Potatoes peeled and cut into 1-inch cubes
- 1 pinch Kosher Salt
- 4 ounces Curly Kale leaves (about 6 ½ ounces with stem) (or leafy cabbage)
- ½ cup Scallions trimmed, white and lower green of stalk rough chopped
- 6 Tablespoons The Spicy Olive’s Butter Infused olive oil
- Salt and pepper to taste
- Garnish with scallion slices (about ¼ cup needed for whole recipe)
Fill a large pot of water with enough room to cover the potatoes by 1 inch (with plenty of room for the potatoes). Bring to a boil.
Add a large pinch of salt to the boiling water.
Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through). Drain and return to cooking pot.
Preparing the Kale (blanching)
While potatoes are boiling, bring a second pot of water to boil for blanching the kale and fill a large mixing bowl of ice and water.
Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged.
Remove from boiling water, and place immediately into ice water bath. Allow them to remain there for two minutes then place them in the bowl of a food processor.
Add the rough chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and onions form a finely diced mixture.
Making the Colcannon
Add the butter olive oil to the potatoes.
Mash the potatoes with a masher or potato ricer making sure all the butter olive oil is absorbed.
Add the diced kale and scallion;stir to fully combine.
Serve hot garnished with scallion slices, drizzle additional butter olive oil on top.
The Spicy Olive’s Mashed Potatoes
Make mashed potatoes your favorite way, but to finish add The Spicy Olive’s flavored olive oils to elevate your mashed potatoes to a new level! Add Butter olive oil for great butter flavor without the fat of butter, Wild Mushroom and Sage for something deliciously different, Garlic for yummy garlic mashed potatoes or for gourmet spuds our Back or White Truffle oils!
To make the Truffle Mashed Potatoes, I recommend making them with our Butter olive oil and then drizzling with Black or White Truffle to finish. A little bit of truffle oil goes a long way but delivers so much flavor, absolutely delicious!
Fall is in the air! Butternut Squash is synonymous with fall cuisine. Here is a great recipe for roasted butternut squash. Take it to the next level, by incorporating into a delicious Fall salad! Serving as an autumn vegetable side dish is delicious too!
This delicious Asian inspired salad is the perfect side dish. It is great for everyone including people with gluten allergies and vegan diets, making it a great salad to share!
This salad combines many summer flavors into one delicious side dish! Fresh summer peaches, tropical mangoes and tomatoes are complemented by The Spicy Olive’s Ripe Peach or Alfoos Mango white balsamic vinegar. A taste treat that will delight the whole family!
Here is a great side dish for your summer BBQs, pool parties or other gatherings! Delicious summer strawberries highlight this warm weather salad!
This is the perfect pasta salad for pot luck dinners and summer parties! This one is also a salad that kids love! Add grilled chicken to make this main dish instead of a side.
The Mandarin Pasta salad has an Asian flare because it is dressed with our Honey Ginger balsamic vinegar. Pair it with our Blood Orange olive oil for a delicious orange citrus flavor!
My Grandma always made a delicious German potato salad with a vinaigrette dressing and lots of crumbled bacon. This is my take on her recipe using our delicious olive oils and balsamic vinegars for the dressing! The Olivewood Smoked olive oil adds to the smoky flavor the bacon imparts on the salad!
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