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  • Scott Adams

    Colcannon is More than Just Green Mashed Potatoes and it's not Just for St. Patrick's Day

    Scott Adams
    2 2
    Reviewed and edited by a celiac disease expert.

      This delightfully green and gluten-free blend of kale and leeks with rich, buttery mashed potatoes might also tell your fortune.


    Colcannon is an Irish favorite. Image: CC BY 2.0--VegaTeam
    Caption: Colcannon is an Irish favorite. Image: CC BY 2.0--VegaTeam

    Celiac.com 04/16/2020 - Colcannon is a common dish in Ireland, where is said to have fortune-telling properties. According to Wikipedia, "Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and kale. Irish historian Patrick Weston Joyce defined it as "potatoes mashed with butter and milk, with chopped up cabbage and pot herbs". It can contain other ingredients such as scallions (spring onions), leeks, Laverbread, onions and chives. Some recipes substitute cabbage for kale."

    This recipe comes to us via Food Wishes, one of our favorite sources for good food. Chef John's colcannon is a delightful marriage of kale and leeks with rich, buttery mashed potatoes. And it's also gluten-free. Enjoy!



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    Video of Colcannon Preparation:

     


    Ingredients:
    3 large russet potatoes, peeled and quartered
    2 tablespoons butter at room temperature
    4 ounces kale, trimmed and chopped
    1 leek, light parts only, rinsed and chopped
    1 bunch green onions, chopped, white and green parts separated
    2 tablespoons butter at room temperature
    ¼ cup heavy whipping cream
    2 tablespoons butter, for serving
    ¼ cup green onions to garnish
    salt and ground black pepper to taste


    Directions:
    Boil potatoes in a large pot of salted water until tender, about 10 minutes. 

    Drain and transfer potatoes to a large bowl. 

    Add 2 tablespoons butter and lightly mash the potatoes.

    Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. 

    Drain and transfer kale and leeks to a blender. 

    Add white parts of the green onions, along with 2 more tablespoons butter, and blend about 1 to 3 minutes, until smooth, scraping the sides of the bowl as needed.

    Stir pureed kale mixture into the bowl of potatoes and continue to mash. 

    Season with salt and black pepper to taste. 

    Add cream and stir until desired texture. 

    Top with 2 tablespoons butter and green parts of the green onions.

    Edited by Scott Adams

    2 2

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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