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Recipe courtesy of Jason Priestley

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Total:: 35 min
Prep:: 10 min
Cook:: 25 min

Yield:: 3 to 4 servings

Level:: Easy

Ingredients

5 russet potatoes
1/2 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 large shallots, thinly sliced
1 large leek-halved and thinly sliced
1 bunch kale, stemmed and coarsely chopped
1 head napa cabbage, cored and coarsely chopped
1/4 teaspoon freshly grated nutmeg
1/4 teaspoons salt
2/3 cups chopped green onion tops

Directions

Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.

Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.

Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

My Private Notes

Name: Colcannon (Irish Potato Salad)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 3 to 4 servings
Cuisine: european
Ingredients: 5 russet potatoes; 1/2 cup unsalted butter; 1/4 cup whole milk; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 large shallots, thinly sliced; 1 large leek-halved and thinly sliced; 1 bunch kale, stemmed and coarsely chopped; 1 head napa cabbage, cored and coarsely chopped; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoons salt; 2/3 cups chopped green onion tops