Colcannon with Spring Greens
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What you need: 4 russet potatoes (2 to 2 1/2 pounds) 6 Tbsp butter 3 cups packed greens like chard, spinach, or kale 3 green onions 1 cup whole milk or cream 2 tsp horseradish salt chives, additional green onions, or parsley |
Method:
Peel and cube potatoes. In a medium pot, add potatoes and cover with water. Add a dash of salt to the water. Boil until the potatoes are soft, about 15 to 20 minutes. Drain in colander. Set aside.
Chop the greens. If using chard or kale, remove stem before chopping. Slice greens onion, using the green part as well.
In the same pot, melt butter, then add the greens and onion. Sautee on medium heat until the greens are fully wilted but not browned. Remove from heat.
Add cream, horseradish, and potatoes to pot. Mix well with potato masher or mixer. Return to heat if needed. Salt to taste.
Serve with a small pool of melted butter in center of mashed potatoes and finely chopped chives, green onions, or parsley sprinkled across top.
Peel and cube potatoes. In a medium pot, add potatoes and cover with water. Add a dash of salt to the water. Boil until the potatoes are soft, about 15 to 20 minutes. Drain in colander. Set aside.
Chop the greens. If using chard or kale, remove stem before chopping. Slice greens onion, using the green part as well.
In the same pot, melt butter, then add the greens and onion. Sautee on medium heat until the greens are fully wilted but not browned. Remove from heat.
Add cream, horseradish, and potatoes to pot. Mix well with potato masher or mixer. Return to heat if needed. Salt to taste.
Serve with a small pool of melted butter in center of mashed potatoes and finely chopped chives, green onions, or parsley sprinkled across top.