The St. Patrick’s Day theme continues with my delectable version of Irish Colcannon. Colcannon is traditionally made with mashed potatoes and cabbage but I decided to try curly kale which turned out fabulous.
Being a diabetic, I usually eat pretty low carb and I rarely eat potatoes so I’m always looking for a reason to have some. This is the perfect occasion since this dish is loaded with kale, butter and cream. A perfect way to decrease the glycemic index of the potatoes. It is not low calorie or low fat but it is good, good, good.
Being that Colcannon is basically mashed potatoes and some sort of green, I highly doubt that anyone needs a recipe; however, I have included one to show how I made them.
- 3 lbs Yukon Gold Potatoes, washed & coarsely chopped
- 10 oz Curly Kale, washed and coarsely chopped
- 1 stick butter, unsalted
- 1/2 onion, medium sized
- 1 cup heavy cream
- 1 tsp sea salt
- 1/2 tsp white pepper
- 2 eggs, large
- 1/4 cup butter, salted & melted
- Wash & scrub potatoes well before cutting into equal size pieces. I like to leave the skin on mine but you can peel, if you like.
- Place potatoes in pot of cold water with a good sized pinch of salt and bring to a boil.
- Cook until fork tender - about 20 to 30 minutes.
- While potatoes are cooking, Chop vegetables (kale, onion, chives).
- Add 1/2 stick of butter and onion to a pan and sauté until tender.
- Add heavy cream and kale to mixture and allow kale to wilt.
- Take off the stove so mixture can begin to cool.
- When the potatoes are done, drain and mash with the other half of the stick of butter.
- Season with salt and pepper to taste.
- Add mashed potatoes to kale/onion mixture and combine.
- Allow the mixture to cool a bit (before adding the eggs).
- When ready to bake, simply whisk together the eggs and add to the potato/kale mixture.
- Scoop into a buttered baking dish.
- Pour melted butter over the top & garnish with chopped fresh chives.