Irish Kale Colcannon

• Gluten free

• Produce

  • 2 Clove Garlic
  • 1 Bunch Kale
  • 2 lb Potatoes, starchy
  • 3 Scallions

• Canned Goods

  • 1/2 cup Chicken stock

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 5 tbsp Butter
  • 1/2 cup Milk

Found on coca-colacompany.com

Ingredients

• 2 Pound starchy potatoes (Russets, for example), peeled and halved if large
• 1 Bunch kale, trimmed from stems, washed well and chopped small (approximately one quart, packed)
• 5 Tablespoon butter
• .5 Cup chicken stock
• .5 Cup milk
• 2 Clove garlic, minced
• 3 scallions, greens only, sliced (with some reserved for garnish)
• salt and pepper to taste

Directions

• Boil potatoes in salted water until soft, about 20 minutes. Drain and set aside. Melt butter in medium-large sauce pan over medium heat. Stir in garlic and let cook, but not brown, approximately 1-2 minutes. Add stock and milk and bring to a simmer. Add kale to the pot — greens will wilt down to a much smaller volume quickly. Cover and cook until greens begin wilt and darken in color, 3-5 minutes. Mash potatoes in a medium-sized mixing bowl. Add kale and stock, plus scallions. Stir, season to taste. Garnish with scallions and extra butter (per the song), if desired.