Colcannon with Leeks, Bacon, and Kale
Traditional Colcannon is mashed potatoes and cooked green cabbage. However, I love the combination of slightly cooked chopped kale and crumbled bacon with mashed potatoes. It feels healthy and satisfying at the same time.
2-1/2 pounds potatoes
3 to 4 slices thick-cut bacon, cut into 1/2-inch pieces
2 leeks, halved lengthwise and cut into 1/2-inch pieces
Small bunch of kale, chopped
4 tablespoons butter
1/2 cup half-and-half
1 teaspoon salt
1/2 teaspoon white pepper
- Peel the potatoes and cut them into cubes. Cover with cold water and add a pinch of salt. Bring to a boil and cook until tender when pierced with the tip of a knife, 10 to 12 minutes.
- While the potatoes cook, fry the bacon in a large skillet over medium heat until it is lightly brown and crisp. Drain on paper towels and discard all but 1 tablespoon of the fat.
- Add the butter and sliced leeks and continue cooking until the leeks are soft and tender, 3 minutes. Add kale and cook for a minute. Stir in the half-and-half and cook 1 minute more.
- Drain the potatoes and mash with a potato-masher. Add the leek & kale mixture, reserved bacon, salt and white pepper and combine well. Taste and adjust the seasoning if necessary and, if the potatoes don’t seem creamy enough, add a bit more half-and-half. Transfer to a serving dish.
Author: Cara at homemadeitaliancooking.com