Right now on the stove is a pan with diced kale, sliced potatoes and some water; the kale is simmering and the potatoes steaming. I am making colcannon. Our local paper ran an article about a hearty dish that could be eaten by vegetarians on St Patrick's day, and still be festive. I thought the article missed the boat, because festive starts from within; for vegetarians and meat eaters alike. However the recipe for the potato and kale dish looked good, and I wanted to try it.
I am a bit lazier than the cook who wrote the article, I am not using 2 separate pans to cook the vegetables. I put the kale in the bottom to simmer and the potatoes on top to steam.
Oh and St Patrick's day is long gone, so we are having a roasted chicken to go with this dish.
The Columbian Newspaper, Vancouver, WA
1 bunch of kale, diced small
4 - 6 potatoes peeled and sliced
1 c water
2 T butter
1/2 t garlic salt
1/2 t fresh grated nutmeg
1 t leaf thyme, crushed
2 green onions sliced thin
2/3-3/4 c milk
salt and pepper to taste
Place kale in bottom of the pan, add sliced potatoes and water. Cover, bring to a boil, reduce heat to medium and cook 20 minutes. Remove pan lid and boil away any excess water (may not be necessary). Add butter and seasonings, start with the smaller amount of milk and mash the mixture. Add more milk if needed. Taste and adjust salt and pepper.
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