COLCANNON
Colcannon Potatoes are an Irish mashed potato recipe with mixed with greens and scallions and LOTS of butter and cream. You can't go wrong with this green-filled dish on St. Patrick's Day!
Provided by Elise Bauer
Categories Side Dish Budget Comfort Food Cabbage Irish Kale Potato St. Patrick's Day
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
- Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
Nutrition Facts : Calories 567 kcal, Carbohydrate 49 g, Cholesterol 113 mg, Fiber 6 g, Protein 8 g, SaturatedFat 25 g, Sodium 193 mg, Sugar 5 g, Fat 39 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g
COLCANNON WITH CRISPY LEEKS
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in butter, if they're used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
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
Colcannon is a traditional Irish dish of boiled potatoes mashed with green onions, leeks or sometimes chives, kale or cabbage, and milk or cream. I like mine extremely green, with lots of black pepper.
Yield serves 6 to 8
Number Of Ingredients 7
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.
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