Paleo Colcannon. A healthy low carb version of traditional Irish
Return the empty pot to the stove over medium-high heat and add 1 tablespoon of the butter. Once melted, add the chopped kale. Cook, stirring often, for 2 to 4 minutes, until the kale has wilted and turned dark green. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
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Mash. Add 4 tablespoons of butter and ยฝ cup of milk or cream to the pot and mash the potatoes until they are smooth and creamy. Season with 1 teaspoon of salt and pepper to taste. Blanch. While the potatoes are cooking, blanch 4 cups of kale or cabbage in boiling salted water for 3-5 minutes until tender.
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While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil.
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Drain the potatoes and set them aside. In the same pot, melt 2 Tbsp of butter, and sautee the chopped kale over low-medium heat for 5-10 minutes until soft. Take off the heat, add the potatoes back to the pot along with the rest of the butter, half-and-half, salt, and horseradish sauce.
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Bring to a boil, then reduce to a steady simmer, and cook until tender (about 15 minutes). Drain the potatoes in a large colander and let them sit 5 minutes. Add the potatoes back into the pot, add the milk, 4 Tbs butter, salt and pepper and mash until smooth.
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Melt the butter in a 12-inch skillet (preferable something with a lightly colored interior) over medium-high heat. Bring the butter to a simmer and cook until it browns and smells nutty, about 7 minutes. Pour off 1/4 cup of the browned butter into a small heatproof bowl and set aside. Cook the cabbage.
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Step. 4 Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste. Step. 5 Transfer the colcannon to a serving dish and top with more butter, if preferred.
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Preheat oven to 350 degrees. 2. Cook cabbage in large pot of boiling, salted water until tender, about 2 minutes. Scoop out cabbage (reserve cooking liquid) and drain in colander. Give the.
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Colcannon was such a staple part of the Irish diet that it even had a song written about it, known as Colcannon or also the Skillet Pot. Watch a YouTube video of the song here. Colcannon recipe. What you will need Potatoes Curly Kale/cabbage Full fat milk Scallions/spring onions/onions Butter Cooking oil Salt Pepper.
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Make the colcannon first (see our colcannon recipe .) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then.
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Add the chopped greens to the pan and saute them in the bacon grease until soft, 7-8 minutes. Boil the potatoes in salted water until soft. Very thoroughly drain all water from the potatoes. While the potatoes are still piping hot, add 2/3 of the butter, warm milk and cream. Use a manually masher to mash the potatoes.
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Instructions. Peel the potatoes and cut into quarters. Place the potatoes in a large pot with enough water to cover the potatoes. Add the salt to the water. Bring water to a boil and cook until potatoes are very tender, about 15-20 minutes. Drain the potatoes and set aside.
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How To Make Colcannon Mash. Boil Potatoes: Boil salted water in a big pot. Add the cut potatoes. Cook them until you can easily poke them with a fork, about 12-15 minutes. Prepare Veggies: Chop the onion into small pieces or thinly slice the leeks. Cut the cabbage into big chunks.
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Add the onions to the hot skillet with the bacon grease and saute over medium high heat for 1-2 minutes, until they are lightly browned. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. Season generously with salt and pepper as it cooks. Drain and place the potatoes back in the hot pot.
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Cover the potatoes with cold water, add a good pinch of sea salt to the pan. Bring the pan to a boil then simmer the potatoes for about 20 minutes, until they are soft but not cooked. Pour half the water out of the pan, cover and cook for a further 10-15 minutes or until the potatoes are cooked through. Cook the kale.
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Put them into a large pan with lightly salted water, put on the hob and bring to the boil. Cook until tender. While the potatoes cook, take a skillet, add a dollop of butter and heat it up until it melts. Then, pour in your shredded cabbage and cook, using a wooden spoon to move it around the skillet and ensure it is thoroughly cooked and.
