I had hoped to get this recipe out yesterday, but a flight delay and a hectic day at work kept this post grounded. As the saying goes, it is better late than never and in my opinion, it is always nice to have a little more green in the kitchen.

Colcannon is a traditional dish of Ireland and it combines creamy, comforting mashed potatoes with slightly bitter, nutrient-dense greens. Basically, it is a nutrient-boosted version of traditional mashed potatoes and a great way to include more greens in your diet. While corned beef and cabbage may be a signature Saint Patrick’s Day dish, colcannon is an any-day dish, perfect to serve in the early spring and a great companion to a roast or braise.

Colcannon

• 3 lb Russet or Yukon Gold potatoes
• 5 tablespoons butter (divided)
• 1 large onion, chopped
• 1 lb kale
• 1 cup milk
• sea salt
• fresh ground pepper

Bring a large pot of water to a boil. Scrub, peel, and chop potatoes into 1-inch pieces. When the water has come to a low boil, add the potato pieces and cook about 20 minutes or until tender.

While the potatoes are cooking, prepare kale by separating the leaves from the tough stems. Finely slice the tough stems and leaves so they are very thin. Add 1 tablespoon of butter to a large skillet set over medium heat. Add the chopped onion and sauté for 3-5 minutes, until the onion is translucent. Add the kale stems and sauté for another 3 minutes, then add the leaves. Continue to sauté the onion and kale mixture for about 10-12 minutes.

Heat the milk in a small saucepan over medium-low heat. In another small saucepan melt the remaining 4 tablespoons of butter. Drain the cooked potatoes and place in a large bowl and mash. Beat in enough warmed milk to make a fluffy, smooth puree. Add the onion and kale mixture and stir to combine. Season with sea salt and fresh ground pepper. To serve, make a well in the mound of potatoes and add melted butter.