Saturday, March 21, 2009

Colcannon, lets eat more kale

Right now on the stove is a pan with diced kale, sliced potatoes and some water; the kale is simmering and the potatoes steaming. I am making colcannon. Our local paper ran an article with a hearty dish that could be eaten by vegetarians on St Patrick's day, and still be festive. I thought the article missed the boat, because festive starts from within; for vegetarians and meat eaters alike. However the recipe for the potato and kale dish looked good, and I wanted to try it.

I am a bit lazier than the cook that wrote the article, so I am not using 2 seperate pans to cook the vegetables, I put the kale in the bottom and the potatoes on top to steam. Oh and St Patrick's day is long gone, so we are having a roasted chicken to go with.


1 bunch of kale, diced small
4 - 6 potatoes peeled and sliced
1 c water

2 T butter
1/2 t garlic salt
1/2 t fresh grated nutmeg
1 t leaf thyme, crushed
2 green onions sliced thin
2/3-3/4 c milk
salt and pepper to taste

Place kale in bottom of the pan, add sliced potatoes and water. Cover, bring to a boil, reduce heat to medium and cook 20 minutes. Remove pan lid and boil away any excess water (may not be necessary). Add butter and seasonings, start with the smaller amount of milk and mash the mixture. Add more milk if needed. Taste and adjust salt and pepper.

Serves 4-6


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1 comment:

noble pig said...

Colcannon is a good way to use Kale. I am always on the lookout for organic kale since it's one of those veggies that they over expose to pesticides.