Best Colcannon With Scallions And Greens Recipes

Colcannon With Crispy Leeks image

Provided by Melissa Clark

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 pounds any kind of potatoes, peeled if you like, cut into 2-inch chunks
Kosher salt and black pepper
2 to 3 tablespoons butter, plus more as needed
Olive oil
1 cup sliced leeks or alliums of choice (shallots, onions, scallions)
2 garlic cloves, sliced
2 quarts of sliced sturdy greens (cabbage or kale, broccoli rabe, chard, collard greens or mustard greens)
2 to 4 tablespoons milk or vegetable broth (optional)
Fried egg, smoked salmon, or a simple green salad (optional)

Steps:

In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
Now add the potatoes to the skillet and mash them (so they're either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.

Colcannon with Scallions and Greens image

Yield serves 6 to 8

Number Of Ingredients 7

2 pounds small Yukon Gold potatoes, well scrubbed
3 big bunches (about 1 1/2 pounds) mixed greens, such as kale or cabbage
12 small scallions, or 3 to 4 larger bulbing spring onions, white and green parts, thinly sliced
1 to 2 cups whole milk, to taste, heated
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons crème fraîche, store-bought or homemade (recipe follows)
Kosher salt and freshly ground black pepper

Steps:

Steam the potatoes in a vegetable steamer for about 20 minutes, until tender. Set them aside to cool slightly.
Meanwhile, bring a large pot of salted water to a boil. Stem the greens and blanch the leaves in the boiling water until tender, about 3 minutes. Drain, and cool under cold running water. Drain well, wringing out the excess water with your hands. Finely chop the greens.
When the potatoes are just cool enough to handle but still warm, peel them and then mash them coarsely in a large bowl. Add the greens and scallions. Stir in the hot milk to the desired consistency. Add the butter and crème fraîche, and season with salt and pepper.
In a bowl, whisk together 1 part buttermilk with 8 parts non-ultra-pasteurized (and preferably non-homogenized) heavy cream. Cover with a cloth or plastic wrap, and leave it out on the counter for 24 to 48 hours, until it thickens. Whisk again before storing, tightly covered, in the refrigerator, where it will keep for several weeks; it gets thicker and more delicious as it ages. Crème fraîche has a higher fat content than commercial sour cream and so can be heated without breaking.