Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Colcannon

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Ingredients (5)

  • 1 lb/454 Gr potatoes
  • 1 lb/454 Gr kale (cabbage may be substituted)
  • Onion, or leek or scallion (green onion)
  • 1/4 cup milk
  • Butter, salt and pepper

Summary

Instructions

  1. 1Peel and boil the potatoes
  2. 2Chop the kale or cabbage fairly small, discarding the large stems.
  3. 3Steam until tender, about 8 minutes.
  4. 4Gently saute the onion (if desired) until golden but not too brown.
  5. 5Mash the potatoes well, and mix with the kale and onion. Add the milk (not too much, until moistened but not wet), and the butter, salt and pepper to taste.
  6. 6Bake in a medium oven for about 15 minutes.
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