Colcannon
Directions
- 1Chop up and wash the leeks.
- 2Chop up and wash the leeks.
- 3Chop up and wash the leeks.
- 4Take a whole head of dinosaur kale, remove the stem, and chop it.
- 5Take a whole head of dinosaur kale, remove the stem, and chop it.
- 6Take a whole head of dinosaur kale, remove the stem, and chop it.
- 7Melt some butter in a pan.
- 8Melt some butter in a pan.
- 9Melt some butter in a pan.
- 10Heat up some butter and whole milk in a pan.
- 11Heat up some butter and whole milk in a pan.
- 12Heat up some butter and whole milk in a pan.
- 13Add in the leeks to the milk and butter mixture.
- 14Add in the leeks to the milk and butter mixture.
- 15Add in the leeks to the milk and butter mixture.
- 16Add a generous pinch of salt to the leeks.
- 17Add a generous pinch of salt to the leeks.
- 18Add a generous pinch of salt to the leeks.
- 19Cook the leeks down, then turn the heat to low, cover, and cook for 10 to 15 minutes.
- 20Cook the leeks down, then turn the heat to low, cover, and cook for 10 to 15 minutes.
- 21Cook the leeks down, then turn the heat to low, cover, and cook for 10 to 15 minutes.
- 22After 10 minutes, uncover the leeks, crank up the heat a little, and add in the kale.
- 23After 10 minutes, uncover the leeks, crank up the heat a little, and add in the kale.
- 24After 10 minutes, uncover the leeks, crank up the heat a little, and add in the kale.
- 25Pour about a third of the melted butter and milk mixture over the leeks and kale.
- 26Pour about a third of the melted butter and milk mixture over the leeks and kale.
- 27Pour about a third of the melted butter and milk mixture over the leeks and kale.
- 28Add a touch of heavy cream.
- 29Add a touch of heavy cream.
- 30Add a touch of heavy cream.
- 31Turn off the heat and let the leek and kale mixture sit.
- 32Turn off the heat and let the leek and kale mixture sit.
- 33Turn off the heat and let the leek and kale mixture sit.
- 34Boil the potatoes in salted water.
- 35Boil the potatoes in salted water.
- 36Boil the potatoes in salted water.
- 37Once cooked, drain the potatoes and let them air dry for a minute.
- 38Once cooked, drain the potatoes and let them air dry for a minute.
- 39Once cooked, drain the potatoes and let them air dry for a minute.
- 40Rice the cooked potatoes into the pan with the leek and kale mixture.
- 41Rice the cooked potatoes into the pan with the leek and kale mixture.
- 42Rice the cooked potatoes into the pan with the leek and kale mixture.
- 43Pour in the remaining warm milk and butter mixture.
- 44Pour in the remaining warm milk and butter mixture.
- 45Pour in the remaining warm milk and butter mixture.
- 46Mix everything really well, adding the cream and butter a little at a time.
- 47Mix everything really well, adding the cream and butter a little at a time.
- 48Mix everything really well, adding the cream and butter a little at a time.
- 49Add a touch of nutmeg.
- 50Add a touch of nutmeg.
- 51Add a touch of nutmeg.
- 52Add a couple of drops of vinegar.
- 53Add a couple of drops of vinegar.
- 54Add a couple of drops of vinegar.
- 55Serve the Colcannon on a plate.
- 56Serve the Colcannon on a plate.
- 57Serve the Colcannon on a plate.
- 58Top with a big pat of butter.
- 59Top with a big pat of butter.
- 60Top with a big pat of butter.
Ingredients
- Leeks
- Leeks
- Leeks
- 1 head Dinosaur Kale
- 1 head Dinosaur Kale
- 1 head Dinosaur Kale
- Butter
- Butter
- Butter
- Whole milk
- Whole milk
- Whole milk
- pinch Salt
- pinch Salt
- pinch Salt
- touch Heavy cream
- touch Heavy cream
- touch Heavy cream
- Potatoes
- Potatoes
- Potatoes
- touch Nutmeg
- touch Nutmeg
- touch Nutmeg
- 2 drops Vinegar
- 2 drops Vinegar
- 2 drops Vinegar
Equipment
ColanderCutting boardKnifePanPotato ricerWooden spoonFork
Tips
- Use a potato ricer for a really smooth mash.
- Add a couple of drops of vinegar to lift a super savory dish.
- The melted butter becomes like a butter volcano, which is the best part.