Colcannon

Instructions

Fill a large stock pot with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Boil until soft, 20 minutes. Drain the potatoes and place them back in stock pot.

Heat broth to a simmer in a saucepot. Chop kale and add to broth; cover and simmer 10-12 minutes.

In a large skillet over medium heat, melt the butter and add the milk. Season with nutmeg and thyme and add green onions.

Using a slotted spoon, remove kale from cooking liquid and add to the milk. Stir in ½ cup of the kale cooking liquid.

Add mashed potatoes to milk and kale and stir until combined and creamy, 1-2 minutes.

Stir in parsley and season with salt and pepper to taste. Serves 4


Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth