Kale Colcannon

The recipe Kale Colcannon could satisfy your European craving in about 45 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 289 calories, 6g of protein, and 13g of fat per serving. For 60 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista has 2 fans. If you have butter, onions, milk, and a few other ingredients on hand, you can make it. Not a lot of people really liked this side dish. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is good. Similar recipes are Colcannon With Leeks And Kale, Irish Colcannon Potatoes Mashed Potato with Kale and Bacon, and Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1/4 cup butter

5 ounces frozen kale cooked, squeezed dry

3 tablespoons milk

1/4 cup chopped onions

1/8 teaspoon pepper

4 mediums potatoes, peeled and quartered

1 teaspoon salt

Equipment:

pot

potato ricer

bowl

Cooking instruction summary:

  1. Cook potatoes in a pot of boiling water until tender; drain, reserving water.
  2. Place potatoes in a large bowl and mash potatoes with a hand masher or put through a ricer. Add 2 tablespoons butter, milk, salt and pepper to potatoes and gently mix until combined.
  3. Add chopped kale to the reserved potato water. Cook 6-8 minutes or until tender. Drain well and chop.
  4. Meanwhile, saut chopped onions in 2 tablespoons butter on medium-high until slightly brown. Add to potato mixture and combine.
  5. Serve hot.

 

Step by step:


1. Cook potatoes in a pot of boiling water until tender; drain, reserving water.

2. Place potatoes in a large bowl and mash potatoes with a hand masher or put through a ricer.

3. Add 2 tablespoons butter, milk, salt and pepper to potatoes and gently mix until combined.

4. Add chopped kale to the reserved potato water. Cook 6-8 minutes or until tender.

5. Drain well and chop.Meanwhile, saut chopped onions in 2 tablespoons butter on medium-high until slightly brown.

6. Add to potato mixture and combine.

7. Serve hot.


Nutrition Information:

Quickview
289 Calories
5g Protein
12g Total Fat
40g Carbs
18% Health Score
Limit These
Calories
289k
14%

Fat
12g
19%

  Saturated Fat
7g
48%

Carbohydrates
40g
13%

  Sugar
2g
3%

Cholesterol
31mg
11%

Sodium
708mg
31%

Get Enough Of These
Protein
5g
12%

Vitamin K
143µg
137%

Vitamin C
75mg
92%

Vitamin A
3917IU
78%

Vitamin B6
0.7mg
35%

Potassium
1055mg
30%

Manganese
0.58mg
29%

Fiber
6g
25%

Phosphorus
158mg
16%

Magnesium
63mg
16%

Vitamin B1
0.22mg
15%

Folate
58µg
15%

Calcium
135mg
14%

Vitamin B3
2mg
13%

Copper
0.25mg
13%

Vitamin B2
0.21mg
13%

Iron
2mg
13%

Vitamin B5
0.73mg
7%

Zinc
0.83mg
6%

Vitamin E
0.59mg
4%

Selenium
1µg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need
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Related Videos:

Colcannon - St. Patrick's Day Potato Recipe - Mashed Potatoes with Kale, Leeks, and Spring Onions

 

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Food Trivia

Peanuts aren't nuts, they're legumes.

Food Joke

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