The cooking of the greens (and potatoes)
Enjoy traditional colcannon for St. Patrick's Day, or give the dish another accent
Comfort and joy: "Colcannon is another traditional mashed potato dish like 'champ,' but with kale or cabbage instead of scallions," writes author Darina Allen. (Alex Garcia/Chicago Tribune)
3. When the potatoes are completely cooked and pierce easily, drain them; mash quickly. Beat in enough hot milk to make a fluffy puree. Stir in the kale; season with the salt and pepper to taste. Taste for seasoning. Serve immediately in a hot dish with a lump of butter melting in the center.
Per serving (for 8 servings): 422 calories, 14 g fat, 8 g saturated fat, 35 mg cholesterol, 68 g carbohydrates, 11 g protein, 952 mg sodium, 8 g fiber.
Prep: 20 minutes
Cook: 20 minutes
Servings: 4 to 6
Note: "Sla" is Dutch for salad, and winter salads such as this one are traditional at any meal. I learned to make this "salad" from two different friends of Dutch descent in two different states, and both made it exactly the same way. I often have a bowl of this for supper — it's earthy and satisfying.
4 good-size baking potatoes, such as Russets
1 pound kale
8 ounces bacon, cooked crisp, chopped, drippings reserved and kept warm
4 hard-cooked eggs, peeled, chopped
1 medium onion, finely chopped
1 teaspoon salt
Freshly ground pepper
1. Peel the potatoes or not, as you wish (I usually don't); quarter them and put them in a saucepan of cold water over medium-high heat. Heat to a boil; cover with the lid slightly ajar. Cook until the potatoes are easily pierced with a fork, 15-20 minutes.
2. Meanwhile, strip the kale leaves from the stems; julienne or chop fine. Steam the kale until wilted, 2-3 minutes. Set aside.
3. Place chopped bacon and chopped eggs in a large bowl. Add the onion. When the potatoes are fully cooked, drain; add them to the bowl. Mash potatoes with fork or masher. Add kale; stir to combine everything well. Season with salt and pepper to taste; add all the bacon drippings you dare to use and vinegar to taste — you want this quite tart. Stir again to combine. Taste for seasonings.
4. Serve immediately. If you have leftovers, enjoy them reheated or cold — the flavor is much like German potato salad.
Per serving (for 6 servings): 334 calories, 9 g fat, 3 g saturated fat, 138 mg cholesterol, 49 g carbohydrates, 15 g protein, 755 mg sodium, 6 g fiber.