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An ultra-green take on the classic Irish potato dish. The 2 servings are generous.
Prep Time: 00:15
Cook Time: 00:15
1 1/2 pounds of thin-skinned potatoes
4 kale leaves, stemmed
1 head of broccoli florets (approximately cup)
1/2 cup boiling water from vegetables, reserved
1 tablespoons butter, divided, or tablespoon olive oil
1/2 cup finely chopped yellow onion
1 cup shredded green cabbage
1 tablespoon horseradish sauce
1/3 cup sour cream or full-fat yogurt
1/4 cup finely chopped parsley
2 tablespoons each chopped dill and tarragon
1Bring a medium-size pot of water to a boil on the stove. Cut the potatoes in large chunks; I leave the skin on, but peel first if you prefer. Add them to the pot with some salt. After 8 minutes, add the kale. After 4 more minutes, add the broccoli florets for 2 minutes. Drain all in a colander over a bowl to catch the water. You only need half a cup; you don't need to keep it all. Remove kale leaves and finely chop. Put potatoes, chopped kale, and broccoli back in pot and cover to dry out.
2While vegetables boil, heat a skillet over medium heat, then add butter or oil when pan is hot. When fat is hot, add minced onion. Sprinkle with salt if desired. Cook approximately 4 minutes, until onion becomes golden, then add cabbage and cook another 4 minutes or so, until cabbage wilts.
3Add onions and cabbage to vegetable pot. Mash all veggies with a potato masher; alternatively, you can press veggies through a ricer with large holes. If desired, stir in 1 tablespoon of butter. Stir in hot potato water. Stir in sour cream or yogurt, then herbs. Season with salt and pepper, and serve hot.
4Note: Reserve one cup of colcannon if you are thinking of making boxty.
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