Colcannon is a traditional Irish dish of mashed potatoes mixed with chopped cabbage or kale, but of course, we’re subbing in collards, one of the South’s favorite hearty greens.
Collards Colcannon
Makes 6 to 8 servings
Ingredients
- 2 pounds russet potatoes, peeled and quartered
- 2 tablespoons kosher salt, divided
- 8 cups water
- 4 cups chopped stemmed collard greens
- 8 tablespoons unsalted butter, softened and divided
- 4 green onions, thinly sliced
Instructions
- In a 4- to 6-quart cast-iron Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, 10 to 15 minutes. Drain well, and return to pot.
- Meanwhile, in a small cast-iron Dutch oven, bring 8 cups water and 1 tablespoon salt to a boil over high heat. Add collards; cook, stirring occasionally, until tender and bright green, 4 to 5 minutes. Drain well. Transfer greens to the work bowl of a food processor; pulse until coarsely chopped.
- Add 7 tablespoons butter and remaining 1 teaspoon salt to potatoes; mash with a potato masher until butter is melted and potatoes are almost smooth. Stir in collard greens and three-fourths of green onion. Top with remaining 1 tablespoon butter and remaining green onion before serving.
Notes
KITCHEN TIP[br][i]Turnip, mustard, or any other sturdy greens you like can be swapped for collards.[/i]
