Leeky Colcannon

Ingredients

2 lb russet potatoes, peeled and chopped
1 medium bundle of kale, stripped from stems and chopped (Approximately 2-3 cups)
2 Leek, chopped
2 Cup Soy Milk (or dairy, almond, etc.)
1/4 to 1/2 teaspoon nutmeg
1/2 teaspoon black pepper
Sea Salt to taste
For an added kick add 1/4 teaspoon of Cajun or Chipotle seasoning

Preparation

1
Prepare vegetables as described above.
2
In a large pot bring water to a boil. Add potatoes and cook until tender (knife will fall out if potato is stuck).
3
Meanwhile, in a medium pot bring water to a boil. Add Kale and boil for approximately 20 minutes. (If you have a steamer basket you can steam the Kale above the potatoes in the same pot).
4
Concurrently, bring the 2 cups milk to a simmer in a pan or wok and add the leeks. Cook for approximately 15 minutes, or until tender.
5
Once all vegetables are cooked, drain both the potatoes and the kale. Return both to large potato pot.
6
Add the leeks and milk to the larger pot along with spices.
7
Mash until desired consistency is reached, add more milk for smoother and softer colcannon.
8
Add Sea Salt to taste and serve.
9
(Optional- The spice measurements above are recommendations from what I found to be not too over powering for myself and those who ate it, but I found that I ended up adding a bit more nutmeg and pepper after the cooking process to my own plate. I definitely enjoy my food to be very flavorful, so be sure to follow your tastes and desires).

 



About

Colcannon is a traditional Irish dish usually consisting of potatoes and cabbage or kale. It's something I've been familiar with for some time, but which I never really liked because I am not a big fan of cabbage. Yes, I am an Irish girl who doesn't like cabbage. Anyway, during the fall of 2012 I was playing around with making Colcannon using a few different online recipes. After several tries at making my own, I found what I felt was the Best of the best. This recipe is gluten free, vegan, and dairy free.

Other Names:

Colcannon with Leeks

Yield:

4-6 servings

Added:

Friday, May 10, 2013 - 2:11pm

Creator:

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