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:
- Cook potatoes in a pot of boiling water until tender; drain, reserving water.
- 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.
- Add chopped kale to the reserved potato water. Cook 6-8 minutes or until tender. Drain well and chop.
- Meanwhile, saut chopped onions in 2 tablespoons butter on medium-high until slightly brown. Add to potato mixture and combine.
- 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:
covered percent of daily need
Related Videos:
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