Irish Colcannon with Kale
This traditional Irish dish is served to fill you up and bring you luck. Sauté the kale and toss it into mashed potatoes with butter.
- 2 pounds potatoes, scrubbed, peel if you prefer, leave skin on for more fiber
- 1 large bunch kale, ribs removed, leaves washed
- 2 heaped tablespoons chopped scallions (about 3 scallions)
- 1/2 teaspoon garlic powder, more if you like garlic
- 1 cup low-fat milk
- freshly ground pepper
- 2 tablespoons unsalted butter or extra virgin olive oil
Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork.
In a sauté pan, place the chopped scallions, garlic powder and washed kale with 1 tablespoon butter or olive oil. Sauté for about 3-5 minutes, just until wilted and bright green.
Pour 1 cup of milk into the mashed potatoes and add the greens and scallions stirring well. Add the other tablespoon of butter and salt and pepper to taste.
Source: The New York Times Cooking section