Colcannon
(serves 8)
DIETARY: Vegetarian
TOTAL TIME: 35 minutes
Ingredients
2½ pounds new potatoes, chopped
3 teaspoons sea salt, divided
6 tablespoons unsalted butter
½ pound leeks, halved and thinly sliced
¾ pound green cabbage, cored and chopped into 1-inch pieces
½ bunch lacinato or dino kale, stemmed and chopped
1 tablespoon apple cider vinegar
¾ cup heavy cream
¾ teaspoon coarse-ground black pepper
Instructions
Place the potatoes in a stockpot and cover with cold water. Bring to a gentle simmer, add 1 teaspoon of sea salt, and cook until the potatoes are tender. Drain well.
While the potatoes cook, melt the butter in a saucepan over medium heat. Add the leeks and sauté until softened.
Add the cabbage and continue to sauté until tender, about 3–5 minutes. Stir in the kale, apple cider vinegar and sea salt, and cook for 2 minutes more. Remove from heat.
Add the cooked vegetables to the drained potatoes and mash. Fold in the heavy cream and black pepper until smooth and well combined.
