Leeky Colcannon
Total Steps
9
Ingredients
8
Tools Needed
6
Related Article
Leeky ColcannonIngredients
- 1/2 teaspoons black pepper
- to taste Sea Salt
- 1/4 teaspoons Cajun or Chipotle seasoning(optional)
- 1/4-1/2 teaspoons nutmeg
- 1 bundle medium kale, stripped from stems and chopped
- 2 cups Soy Milk
- 2 leeks chopped leek
- 2 pounds russet potatoes, peeled and chopped
Instructions
Step 1
Prepare vegetables as described above.
Step 2
In a large pot bring water to a boil. Add potatoes and cook until tender (knife will fall out if potato is stuck).
Step 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).
Step 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.
Step 5
Once all vegetables are cooked, drain both the potatoes and the kale. Return both to large potato pot.
Step 6
Add the leeks and milk to the larger pot along with spices.
Step 7
Mash until desired consistency is reached, add more milk for smoother and softer colcannon.
Step 8
Add Sea Salt to taste and serve.
Step 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).