Reviews Add Rating & Review
Back to Colcannon with Kale All Reviews for Colcannon with Kale - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Colcannon with Kale Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 cup whole milk 5 tablespoons butter 1 small carrot 1 dried bay leaf 4 pounds russet potatoes Coarse salt Ground pepper 1 large chopped onion 1 large bunch kale, stemmed and chopped
Gallery Colcannon with Kale
Recipe Summary Servings: 8
Gallery
Colcannon with Kale
Colcannon with Kale
Colcannon with Kale
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 cup whole milk 5 tablespoons butter 1 small carrot 1 dried bay leaf 4 pounds russet potatoes Coarse salt Ground pepper 1 large chopped onion 1 large bunch kale, stemmed and chopped
Directions
In 2-quart saucepan, boil whole milk, 2 tablespoons of butter, carrot, and bay leaf. Remove from heat; steep 20 minutes. Strain.
In 6-quart pot of boiling salted water, cook russet potatoes, peeled and cut into 1-inch pieces, until fork-tender, 25 minutes. Drain; return to pot. Add milk mixture; mash until smooth. Season with salt and pepper.
Meanwhile, in Dutch oven over medium heat, melt 1 tablespoon of butter. Cook onion until browned, 6 to 8 minutes. Reduce heat to medium-low; add kale. Cover; cook, stirring occasionally, until tender, 15 to 25 minutes. Add to potatoes. Mound into serving bowl. Make well in center; drop in 2 tablespoons butter.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Colcannon with Kale
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Colcannon with Kale
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
