Colcannon
Laura in the Kitchen · ♥ 2.4K likes · 58K views · 11 min video
Read about kale in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Yukon Gold
- cold water
- Tuscan kale
Peel the Yukon Gold potatoes, rinse and chop roughly; start them in cold water so they cook evenly, and salt the water generously once it boils.
- 6 whole scallions
Strip the thick stems from the kale and chop it finely; slice the scallions thin.
- butter
- olive oil
Melt a little butter with a little olive oil until hot; add the kale and cook 3 to 4 minutes over medium heat until it softens and cooks down.
Cooking the kale and scallions
Lower the heat, add the scallions and cook gently another 3 to 4 minutes, soft but still vibrant green.
- salt
- heavy cream
- butter
- potato cooking water
Warm the heavy cream with a few tablespoons of butter. Drain the cooked potatoes, keeping a little cooking water.
- black pepper
Mash the potatoes as fine as possible, season well with black pepper, add the cream and butter and mix until smooth.
- butter
Serve with a couple of extra dabs of butter on top and more black pepper.
Butter on top and tasting