Simple Potatoes, Kale and Onions Make a Beautiful, Super Nutritious and Tasty Dish
- ½ Tbsp. butter
- 3 cups green onions sliced about ½” thick (from about 2 bunches, using both white and green parts)
Place a large, lidded skillet over medium heat and add butter. When melted and just lightly sizzling, use a spatula to spread over the bottom of pan, then add green onions and cook just long enough to take off their raw edge, about 2-3 minutes. Remove to a bowl.
- 6 cups Yukon Gold potatoes, cut into ¾” dice (from about 2 lbs. or 6 medium potatoes)
- ½ tsp. sea salt
- 2 cups rich broth, no- or low-sodium
- 1 cup water
Into the same skillet, put potatoes, salt, broth and water. Cover pan and bring mixture to a boil, then reduce heat to low and simmer potatoes about 10 to 15 minutes, until almost soft when stuck with a fork.
- 4 cups loosely packed kale leaves, stems removed and cut into roughly 1” squares
- 2-3 Tbsp. salted butter
- Unrefined salt
- Freshly ground pepper
- Grainy mustard–optional condiment
Add kale to potatoes and continue simmering, covered, until potatoes are soft and kale is tender to taste, about 5 to 10 more minutes. Remove lid, turn heat to medium high and boil until most of liquid evaporates. Meanwhile, use a potato masher to mash potatoes roughly, leaving some texture. When desired consistency is reached, remove pan from heat.
Stir in reserved green onions along with butter, salt and pepper, to taste. Serve topped with an additional pat of butter and/or mustard, if desired.
Don’t worry if you end up with leftovers. You’re set for a quick and nutritious breakfast the next day–or two:
Make Potato Pancakes Beat 1 egg + 1/8 tsp. baking soda into about 1½ cups Colcannon, beating with a fork until thoroughly combined. Melt about 2 tsp. butter in a large, heavy-bottomed saute pan over medium to medium-low heat. When butter sizzles lightly, drop in Colcannon batter to form roughly 3” patties. Fry on both sides until golden brown.
Helpful Hint: If you will have patience and allow the patties to brown thoroughly before flipping, they will cook through nicely, flip easily without breaking, and have nice, golden crusts.
Riff on Spanish Tortilla Mix 2 eggs + 1/8 tsp. baking soda into about 2 cups Colcannon, beating with a fork until thoroughly combined. Melt about 1 Tbsp. butter in a 10” heavy-bottomed saute pan over medium to medium-low heat. When butter sizzles lightly, pour in all of the Colcannon batter to form a large pancake. Cover pan and lower heat to medium-low or low. Allow tortilla to brown all the way across the bottom. Flip onto a plate, then slide back into pan to cook the other side. Tomatoes make a nice serving accompaniment.
Although not traditional, you can experiment with some fun additions:
- Bacon, sausage, hamburger (brown and cut or crumble into pieces)
- Shredded cheese (sprinkle on top)
- ½ to 1 cup cream or whole milk (mix in while mashing potatoes)
- Chives, red onion or leek greens instead of green onions
- Roasted chiles
- Carrots, beets or parsnips (substitute 1 cup for 1 cup of the potatoes)
- Other Greens (chard, collards or spinach) or the traditional cabbage
Be sure to read the other posts in this series about information that’s hiding between the lines of a recipe, and how I created this recipe by teasing out between-the-lines-information to meet my tastes and health needs.