I really hadn’t intended to publish this recipe, but I posted this picture on The Saucy Southerner facebook page and got a request from my friend, Denise, for the recipe. Colcannon: mashed potatoes with kale, as sauced up by yours truly.
I had been making Irish foods in the lead up to Saint Patrick’s Day, so by the time the actual DAY rolled around, I was pretty much over it. Then, I just couldn’t resist…and Mr. Saucy and I really DID need to eat some authentic Irish food to celebrate.
This recipe was the result. We also had some really good bangers (sausages) I got at a local market…served with some strong Irish mustard and a fine Stout I found at the local liquor store. I even wore green. And served the meal on green plates.
But it doesn’t have to be Saint Patrick’s Day to enjoy this dish…it is a really flavorful side to serve any time.
- 5 medium russet potatoes, skins on, cubed
- ½ medium onion, diced
- 1 leek, cut length-wise, sliced (whites and light greens), soaked and drained
- 5 cloves garlic, minced
- salt to taste
- 6 tablespoons butter
- 6 slices thick-cut bacon, diced and crisped
- 10 leaves kale, stemmed and chopped
- Place the potatoes, onion, leek, garlic and salt in a large sauce pan and cover with water.
- Bring to a boil, reduce heat and simmer until the potatoes are fork tender.
- While the potatoes are cooking, in a medium skillet (with a lid for later use), crisp the diced bacon.
- Remove the bacon pieces from the pan with a slotted spoon and reserve in a bowl.
- Over medium-low heat, add the chopped kale to the bacon drippings and stir.
- Cover the skillet and allow the kale to wilt.
- When the potatoes are done, drain the contents of the sauce pan in a colander.
- Add the butter to the hot, now empty sauce pan.
- Add the drained potatoes back in to the pan with the butter.
- Using a potato masher, mash the potatoes, coarsely.
- Stir the wilted kale into the mashed potatoes.
- Add the crisped bacon bits and stir.
- Serve warm.