- previous
- 1
- 2
- | single page
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) |
2. Meanwhile, strip the kale leaves from their stems; chop the leaves fine. Discard the stems. Steam the kale separately or add it to the pan with the potatoes to steam until wilted.
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.
Nutrition information:
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.
Sla
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.
Ingredients:
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
Cider vinegar
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.
Nutrition information:
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.
foods@tribune.com
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.
Nutrition information:
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.
Sla
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.
Ingredients:
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
Cider vinegar
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.
Nutrition information:
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.
foods@tribune.com
