Colcannon - Baked and Golden
This is a very traditional Irish side dish that’s not just a St. Patrick’s Day favorite. It’s a delicious and hearty winter dish that pairs well with roasted meats or fish.
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Serves: 8
Ingredients
4 C Baby Kale, rinsed, stemmed
6 medium Yukon Gold potatoes, approximately 2 pounds
sea salt
4 scallions, chopped
6 tbsp The Well Dressed Olive Eureka Lemon Olive Oil
1 large egg, lightly beaten
Directions
Preheat oven to 375°. Brush an ovenproof casserole dish with 1 tablespoon of olive oil.
Peel and quarter potatoes and place in a large pot with enough cold water to cover the potatoes by 2 inches. Add 1 teaspoon of salt, cover and bring to a boil. Reduce heat, leave the lid askew and cook for about 20 minutes or until the potatoes are fork tender.
While the potatoes are cooking, steam the kale to tenderize, approximately 15 minutes, turning occasionally. Remove to a cutting board and chop when cool enough to handle.
Drain the potatoes and rice (or mash) in a large bowl. Add chopped kale, scallions, 4 tablespoons of olive oil, egg and 1⁄2 tsp sea salt. Stir to combine. Spoon evenly into the baking dish and brush the top with remaining tablespoon of olive oil. Bake for 30-35 minutes or until just golden brown on top.
This is a very traditional Irish side dish that’s not just a St. Patrick’s Day favorite. It’s a delicious and hearty winter dish that pairs well with roasted meats or fish.
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Serves: 8
Ingredients
4 C Baby Kale, rinsed, stemmed
6 medium Yukon Gold potatoes, approximately 2 pounds
sea salt
4 scallions, chopped
6 tbsp The Well Dressed Olive Eureka Lemon Olive Oil
1 large egg, lightly beaten
Directions
Preheat oven to 375°. Brush an ovenproof casserole dish with 1 tablespoon of olive oil.
Peel and quarter potatoes and place in a large pot with enough cold water to cover the potatoes by 2 inches. Add 1 teaspoon of salt, cover and bring to a boil. Reduce heat, leave the lid askew and cook for about 20 minutes or until the potatoes are fork tender.
While the potatoes are cooking, steam the kale to tenderize, approximately 15 minutes, turning occasionally. Remove to a cutting board and chop when cool enough to handle.
Drain the potatoes and rice (or mash) in a large bowl. Add chopped kale, scallions, 4 tablespoons of olive oil, egg and 1⁄2 tsp sea salt. Stir to combine. Spoon evenly into the baking dish and brush the top with remaining tablespoon of olive oil. Bake for 30-35 minutes or until just golden brown on top.