Colcannon With Crispy Leeks
Published Sept. 23, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds any kind of potatoes, peeled if you like, cut into 2-inch chunks
- Kosher salt and black pepper
- 2 to 3tablespoons butter, plus more as needed
- Olive oil
- 1cup sliced leeks or alliums of choice (shallots, onions, scallions)
- 2garlic cloves, sliced
- 2quarts of sliced sturdy greens (cabbage or kale, broccoli rabe, chard, collard greens or mustard greens)
- 2 to 4tablespoons milk or vegetable broth (optional)
- Fried egg, smoked salmon, or a simple green salad (optional)
Nutritional analysis per serving (4 servings)
351 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 8 grams protein; 1066 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
- Step 2
Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
- Step 3
To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
- Step 4
Now add the potatoes to the skillet and mash them (so they’re either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
- Step 5
Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.
Private Notes
Comments
Traditionally this is made with just cabbage and potatoes if colcannon, although kale is also used. Champ is made with potatoes and scallions. Usually white pepper is used to season it, not black pepper. Use real butter.
I've made this using Yukon Gold potatoes, boiled then sauteed-shredded cabbage in a combo of oil & butter, chopped cooked ham and scallions. Of course, I added warm milk and butter to make the potatoes smooth. Altogether a wonderful dish. (But anytime mashed potatoes are involved, it's wonderful).
Thank you so much for including all the possible "aliums of choice" here. I rarely have leeks, or shallots, or scallions for that matter, on hand, but my kitchen without even a single onion would be almost impossible to consider! Yes, I know that there are differences in the final results but, for most recipes, the substitutions among these are not a problem. I am saddened when I see comments from people who aren't trying a recipe because they don't have exactly the "right" one of these.
Of the four times I've made this dish, today was my favorite. I used leeks for the alliums and almost doubled them vs what the recipe specifies. Lacinato kale was greens choice and also a little more than specified. A little more milk to thin the potatoes at mash step plus some of the potato cooking water. We have served this as main dish with a salad alongside. Today it went with Irish whiskey glazed salmon for St. Patrick's day meal. A really good and reliable recipe.
Delicious. Served with smoked salmon, not lox. Leeks take much longer to brown.
My favorite is with cabbage and some good aged cheddar. Yum!