Traditionally considered a peasant dish, Colcannon brings together a hearty pairing of mashed potatoes and kale. Nourishing leafy greens are sautéed in butter with leek and garlic until tender and then finished with a sprinkling of lemon zest and blended into russet potatoes with Parmesan cheese. The truly satisfying side draws attention in its own right but also complements a wide variety of main courses.
Makes 6 to 8 servings
- 2 pounds russet potatoes, peeled and cubed
- ½ cup butter, divided
- ½ cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 bunch cavolo nero*, thinly sliced
- 1 leek, white and pale-green parts only, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 teaspoon lemon zest
- In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat and simmer until potatoes are very tender, about 15 minutes.
- Drain potatoes, and return to pan. Add ¼ cup butter, cream, and cheese. Mash with a potato masher until desired consistency is reached. Stir in salt and pepper.
- In a large skillet, melt remaining ¼ cup butter over medium heat. Add cavolo nero, leek, and garlic; cook, stirring occasionally, until cavolo nero is wilted and very tender, about 10 minutes. Stir in lemon zest. Add cavolo nero mixture to potato mixture, stirring to combine.
*A member of the kale family used often in Italian cooking, this dark-green, leafy heirloom is also known as Lacinato kale, Tuscan kale, and black kale.
Book Title: The Irishman’s Daughter
Author: V. S. Alexander
Recipe: Irish Herbed Potatoes, Colcannon Irish Potatoes
Q & A WITH THE AUTHOR