The Spicy Olive’s Irish Colcannon

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.

Ingredients

  • 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)

Instructions

  • 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.
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The Spicy Olive's Irish Colcannon
The Spicy Olive's Irish Colcannon
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The Spicy Olive's Irish Colcannon
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Rating: 0
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Rate this recipe!