Colcannon

Colcannon is a magical blend of creamy, buttery mashed potatoes traditionally made with kale. I’ve ramped mine up to work either as a main dish or a side dish by adding bacon, cabbage, fresh spinach, fresh parsley and leeks. A big bowl of this is serious comfort food.

Ingredients (serves 6-8):

8 to 10 large red potatoes peeled and cut into 2 inch chunks (amount depends on how big the potatoes are and what ratio of potatoes to greens you want)

2 Tablespoons kosher salt

6 slices of bacon

1 cup thinly sliced leeks (white and light green parts only)

4 cups thinly sliced green cabbage

1½ cups milk

5 Tablespoons butter

Salt and pepper to taste

2 cups chopped fresh spinach leaves

¼ cup chopped fresh parsley

Directions: Toss the potato chunks into a very large pot and cover with water. Add the salt and bring to a low boil on medium high heat. Cook until fork tender, about 15-20 minutes (start timing after it gets to a low boil).

Meanwhile, cook the bacon in a skillet on medium heat until crispy and remove to a paper towel, reserving the drippings in the skillet. Add the leeks and cabbage to the bacon drippings and cook until wilted, but not brown, about 10 minutes.

Add the milk and butter to a sauce pan and cook on medium low until the butter melts. Lower the heat and keep warm.

Turn off the heat under the potatoes. Drain the potatoes and put them back in the pot on the warm burner for a minute or so to remove excess moisture. Add the milk/butter mixture slowly and mash with the potatoes until you have the consistency you like. Stir in the leeks and cabbage, then the bacon, spinach and parsley. Taste and adjust seasonings.