- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 276.7
- Total Fat: 18.5 g
- Cholesterol: 1.0 mg
- Sodium: 131.9 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.3 g
- Protein: 6.4 g
Carol's Kale Colcannon (Irish Mashed Potatoes)Submitted by: CAROLFAITHWALKR
IntroductionI serve kale colcannon as an accompaniment to crockpot corned beef & cabbage on Saint Patrick's Day, as my crockpot never is big enough to hold potatoes too. I was surprised to find no SPRecipe for Kale Colcannon. Usually made with cabbage not kale (except on Halloween), colcannon is healthier if you make it with kale, as kale scores as the #1 most nutritious veggie on the Andi scale. This is my tweaked recipe from Mark Boyer's County Mayo Colcannon recipe in Allrecipes. I serve kale colcannon as an accompaniment to crockpot corned beef & cabbage on Saint Patrick's Day, as my crockpot never is big enough to hold potatoes too. I was surprised to find no SPRecipe for Kale Colcannon. Usually made with cabbage not kale (except on Halloween), colcannon is healthier if you make it with kale, as kale scores as the #1 most nutritious veggie on the Andi scale. This is my tweaked recipe from Mark Boyer's County Mayo Colcannon recipe in Allrecipes.
1 pound frozen kale
1 pound fresh potatoes
2 fresh leeks
1 cup skim milk (or unsweetened almond milk)
1/2 teaspoon pepper or to taste
1/2 teaspoon ground mace or to taste
*1/4 cup each Smart Balance buttery spread and extra virgin olive oil; OR, 1/2 cup unsalted butter, melted
When I don't have leeks I use fresh onion & garlic to taste. (Example: Some recipes call for fried onions instead of leeks.)
When serving with roast beef or chicken I add salt to taste; when serving with corned beef I don't, as it's already too salty.
2. While potatoes are cooking, slice leeks, green part as well as white, put in colander, rinse well under running water. After slicing and washing in colander, fill large deep bowl with water; dunk and stir the leeks thoroughly. Look closely and you will notice there are grains of sand in the bottom of your bowl. If any of the leek pieces touch the bottom of the bowl, use a bigger bowl so the leeks and sand have room to not touch. Remove the leeks carefully without stirring up the sand in the bottom. Empty water and sand out of bowl. Refill and repeat 2 times with fresh water and clean bowl ea time for a total of 3 immersions to ensure sand is removed.
3. Add pkg of frozen kale to reserved potato water, bring to boil, reduce heat and simmer uncovered for 15 - 20 minutes. Drain*, set aside, and keep warm.
4. While kale is cooking, simmer leeks in a medium sauce pan in just enough milk to cover, until the darkest green parts are soft.
5. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale and reheat, keep blending until the whole is green and fluffy. Make a well in the center and add the butter, mixing well.
The original recipe makes 5 servings. I'll measure it out in cups and then come back and change this recipe to specify "X amount of servings of X cups each".
*This water the kale cooked in is very nutritious; I reserve it and use it as a replacement for veggie broth.
Number of Servings: 5
Recipe submitted by SparkPeople user CAROLS_JOURNEY.
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This is a lovely dish that I make fairly often. I, too, was surprised not to find recipes for this on SP. I always make my colcannon with kale, but many prefer it with Savoy cabbage. The main thing I did differently was steam the potatoes instead of boiling them and use butter. - 4/19/10
This is somewhat healthier than my recipe I've been using for 40 years. I use fresh lacinato kale, Kerrygold Irish butter and heavy cream. Hey, it's only once a year for the full fat one! LOL. I use Land O'Lakes fat free half and half and a little less butter the rest of the year. No mace, either. - 3/20/13