Not only is Colcannon a sneaky way to get kids to eat greens, but it is also serious comfort food for adults. Sour cream, garlic, and diced green onions give this dish an irresistible creamy, savory flavor. The fact that it is riddled with tiny pieces of spinach is just an added nutritional bonus. I first tried Colcannon at my sister-in-law's house, and I LOVED it. I believe hers was made with kale and coconut milk... Whaaaat?
A few days later I was making my own version of it at home which was equally delicious, and I've been making it ever since.
7 medium sized potatoes
8 ounces sour cream
half a bunch of spinach or about 2 1/2 cups finely chopped
7 green onions
1/2 cup butter
1 clove of garlic
1 tsp salt
Peel or scrub potatoes and cut into thirds. Boil about 45 minutes or until tender.
While potatoes are boiling, chop up spinach, green onions, and garlic. I cut the stems off of the spinach and use only the chopped leaves. Be sure to chop the spinach into very tiny pieces...
Saute garlic, spinach, and green onions for about 4 or 5 minutes in the butter over medium high heat. Be careful not to brown the butter. You are mainly just wilting the spinach with this step.
|This may seem like a lot of butter just for sauteing, but it will be dumped into a big pot of mashed potatoes.|
Drain potatoes and return to pot. Combine all ingredients and mash. I use an electric hand mixer for about 30 seconds.
Some recipes call for adding ham or bacon to the potato mixture, making it more of a main dish, but mine does not have any meat in it. I serve Colcannon as a side dish with roasted chicken...
Copyright 2013, Two Chickens In Every Pot, Raani S.