Friday, May 13, 2011
So, I improvised and the recipe below is still 100% delicious if not a bit blasphemous. I did, however, leave the potatoes unpeeled as I boiled them, which the Irish woman recommends. Probably something more suited for fall (this is seriously comfort in a bowl), but even my little baby licked his bowl clean.
Kale Colcannon (Serves 2)
3 medium-large potatoes (at least the size of your fist)
1 lb kale, de-stemmed and chopped
4 slices of best-quality bacon, diced
4 scallions, finely chopped
1 tbsp butter
1. Place potatoes whole in a pot and cover with cold water. Bring to a boil and cook for 30 minutes or until done. In the last 15 or so minutes, add the chopped kale & a good pinch of salt to the boiling water & cook until tender. Drain.
2. In now-empty pot, render fat from bacon & cook until crispy. Take off heat.
3. Add potatoes (peeled if you like) & kale to bacon. Mash with potato masher. Add butter and enough milk to reach desired consistency. Stir in scallions, adjust seasoning. Eat.