Colcannon Potatoes

Keeping with Sunday's Irish themed dinner, this staple was a must.  Traditionally done with cabbage, I substituted kale.  It came out a winner and added some nice color to the plate.  If you have left-overs, add a whole egg and form into small cakes and fry up golden brown.  Makes a nice take on hash browns for breakfast or goes great with a salad for lunch.  Enjoy!

Serves 4-6
1 small bunch kale, washed, stem removed, and shredded
1/2 cup chicken stock
4 large russet potatoes, peeled and quartered
1 Tbsp. mayonnaise
1/2 cup green onions, chopped
1/4 cup melted butter
Sea salt and fresh ground pepper, to taste
3 strips of good smoked bacon, cooked and chopped

Garnish- Fresh parsley, minced

 

Place cut potatoes into a large pot filled with water, salt and bring to boil.  Cook for 15 to 20 minutes or until they are tender.

While potatoes are cooking, place kale and chicken stock in a large sauce pan; bring to a boil. Reduce heat, simmer covered, until kale is tender about 10 minutes. Drain, reserving cooking liquid in a bowl. Place green onions in drained kale liquid and keep warm.

 

Drain potatoes; place in a large bowl and mash. Add mayonnaise, kale and chicken stock with onions.  Mix until just blended.  Correct seasoning with sea salt and fresh ground pepper.  To serve, drizzle with butter top with parsley and bacon. Enjoy!