I decided we had to pick the kale.
Also Curt picked some potatoes.
And so we made some colcannon. Colcannon is traditionally made with cabbage and not kale, but kale is delicious and it’s what we had and that was that.
Colcannon with kale
1.5 lb. potatoes (we had Yukon golds and red potatoes)
0.5 lb. kale, washed well and cut into ribbons
0.5 C milk
2 – 3 TB butter
Salt & pepper
Peel and boil potatoes until they are fork-tender but not falling apart, about 10 – 15 minutes. We cheat and use the microwave for this – cover with salted water and 20 minutes on high from start to finish and they are ready to go.
While the potatoes are boiling, cook the kale in a little bit of olive oil in a large saute or saucepan with the lid on, stirring occasionally, for about 10 to 15 minutes until completely wilted and softened. Season with salt & pepper. Don’t add too much water or you’ll have to drain it – the water that stays on the leaves from washing plus maybe another TB should do it.
When the potatoes are ready, drain them and mash with the milk and butter. Add salt and pepper to taste. Add kale and stir to combine.
And that’s it. I should have taken some pictures but it seemed really silly at the time… If you want to go super-Midwestern, then add some steak.
We had a honking 21 oz. sirloin in the freezer, so I cooked it and we had a meat-and-potatoes feast.
And it was delicious, and the week was over, and there was wine.