Colcannon with Kale

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds white potatoes
  • teaspoons salt
  • 3 cups finely cut kale
  • 3 tablespoons minced onion
  • 3 tablespoons butter
  • teaspoon freshly ground white pepper
  • 1 to 2 tablespoons milk

    Method

    1. Preheat oven to hot (400°F.).

    2. Peel the potatoes and cut them into quarters. Place in a saucepan with one inch of boiling water containing one-half teaspoon of the salt. Cover and cook for fifteen to twenty minutes, until the potatoes are tender. Drain and mash.

    3. Meanwhile, cook the kale until tender in one inch of boiling water containing one-half teaspoon of the salt. Drain.

    4. Sauté the onion in half of the butter. Combine the onion with the mashed potatoes, drained kale, remaining salt, the pepper and milk. Beat until smooth.

    5. Turn the mixture into a shallow baking dish, dot with the remaining butter, and place in the oven. Heat for fifteen to twenty minutes.