Irish Colcannon

Edit

Servings: 4 Prep: 25 min Cook: 20 min Dairy Free Gluten Free Homestyle Simple Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Russet Potatoes, Kale, Extra Virgin Olive Oil

Ingredients

3 large russet potatoes ⚠

¾ bunch kale ⚠

2 green onions

½ teaspoon sea salt, or to taste

¼ cup extra virgin olive oil, or bacon fat plus more for serving ⚠

¾ cup chicken broth

Instructions

1. Peel potatoes and cut into large chunks. Remove and discard thick stems from kale, and finely chop. Mince green onions.

2. Put the potatoes in a medium pot and cover with cold water by at least an inch.

3. Add the salt and bring to a boil. Boil until the potatoes are fork tender (15-20 minutes). Drain in a colander.

4. Return the pot to the stove and set over medium-high heat. Heat the olive oil or bacon fat in the pot and once it's hot, add the greens.

5. Cook the greens for 3-4 minutes, or until they are wilted and have released some of their water. Add the green onions and cook 1 minute more.

6. Pour in the broth, mix well, and add the potatoes. Reduce the heat to medium while you use a fork or potato masher to mash the potatoes, mixing them up with the greens.

7. Add salt to taste and serve hot, with a drizzle of oil or fat.