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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 139.8
  • Total Fat: 3.4 g
  • Cholesterol: 8.6 mg
  • Sodium: 102.4 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.7 g

View full nutritional breakdown of Clare's Colcannon calories by ingredient
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Clare's Colcannon

Submitted by: SKINICOOK
Clare's Colcannon

Introduction

An updated version of an old Irish recipe. It's great with stews such as Beef Stew in Red Wine Sauce or as a side for roasted chicken, ham or beef. Can even be enjoyed on its own! Good source of calcium and vitamin C. An updated version of an old Irish recipe. It's great with stews such as Beef Stew in Red Wine Sauce or as a side for roasted chicken, ham or beef. Can even be enjoyed on its own! Good source of calcium and vitamin C.
Number of Servings: 6

Ingredients

    700g or 5 medium to large potatoes peeled and cut into golfball sized chunks
    100g (3.5 oz) curly kale
    1/2 cup skimmed milk
    1 tbsp I Can't Believe It's Not Butter type spread
    90g (3 oz) light mozzarella cheese grated
    Salt and freshly ground black pepper to taste

Directions

1. Prepare the kale. Pull the leaves from the tough green stems. There's no need to use a knife, you can just use your hands.

2. Place the potatoes in a large pot of slightly salted water to boil. If you have a steamer attachment for your large pot, place the kale in the steamer over the potatoes. The kale will probably take about 15 mins. Remove the kale when it is wilted and tender. The potatoes can take 12 - 30 mins. Cook until fork tender.

4. While you are waiting for the potatoes to cook, squeeze any water from the kale and chop into smaller pieces to make it easier to mix with the potatoes.

5. When the potatoes are done drain the water. Return the pot to a low heat and "dry" the potatoes for about 30 seconds, moving all the time. Break up the potatoes with a masher or a fork. Add the kale, parsley and the butter. Bit by bit add the milk and mash through. You may not need all of the milk so just add a bit at a time. Mash really well with a potato masher or fork to a creamy consistency. Finally add the cheese. You can return to the heat to ensure the cheese is melted through. Season and serve.








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