Colcannon

01 Mar Colcannon

Posted at 02:07h in Uncategorized by

Colcannon

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Total Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 ½ pounds new potatoes chopped
  • 3 teaspoons sea salt divided
  • 6 tablespoons unsalted butter
  • ½ pound leeks halved and thinly sliced
  • ¾ pound green cabbage cored and chopped into 1-inch pieces
  • ½ bunch lacinato kale stemmed and chopped
  • 1 tablespoon apple cider vinegar
  • ¾ cup heavy cream
  • ¾ teaspoon coarse ground black pepper

Method
 

  1. Place the potatoes in a stockpot and cover with cold water. Bring to a gentle simmer, add 1 teaspoon of sea salt, and cook until the potatoes are tender. Drain well.
  2. While the potatoes cook, melt the butter in a saucepan over medium heat. Add the leeks and sauté until softened.
  3. Add the cabbage and continue to sauté until tender, about 3-5 minutes. Stir in the kale, apple cider vinegar and sea salt, and cook for 2 minutes more. Remove from heat.
  4. Add the cooked vegetables to the drained potatoes and mash. Fold in the heavy cream and black pepper until smooth and well combined.
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