The newest addition to The Wild Ramp staff, Jill, shared an excellent recipe with the rest of us today.
St. Patrick’s Day is just around the corner, and the market is currently stocked with everything you need to have a great themed meal.
Before we go into the recipe, let us tell you about the scarf featured in the picture! The brothers, Kevin and Chris Toney of Silver Run Ranch have been working hard to weave beautiful scarves, ponchos, shawls and blankets. They raise happy alpacas and are affiliated as a Kentucky Proud vendor. After using natural colors to hand dye their yarn, they create lovely garments by hand weaving on looms they build. Truly, the Toney brothers embody the spirit of being an artisan.
Also, they are running a special St. Patrick’s Day Sale! $10 off any scarf or shawl, a wonderful deal!
Adapted from the Irish Colcannon recipe on whatscookingamerica.net
1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes washed, peeled, and cut into uniform 2-inch chunks*
1 teaspoon salt
4 to 6 tablespoons warm butter
1/2 to 2/3 cup hot whipping cream
4 strips thick-cut bacon
1/2 bunch of curly kale, washed, de-stemmed, and chopped
Several cloves of garlic finely chopped
4 green onions stalks (1/2 cup,) finely chopped (divided)
Salt and Pepper to taste
Mashed Potato Preparation:
In large saucepan, add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.
While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or saucepan or microwave.
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.
In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher or potato ricer until there are few lumps. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot cream. Add additional cream, a little at a time, if necessary, for desired consistency.
Season to taste with additional salt, if desired.
While potatoes are cooking, in large skillet over medium-high heat, start cooking the bacon strips until bacon is crisp. Remove the bacon and set aside on a plate with paper towels. Drain off most of the bacon fat, until there is enough left to coat the bottom of the skillet.
Add the kale and to the skillet and sauté for approximately 5 to 7 minutes or until the kale is completely cooked and shriveled. 3 or 4 minutes into cooking the kale, add the garlic and continue to sauté. Remove the kale and garlic from the skillet and set aside on a cutting board to cool down. Once it has have cooled down enough to touch, use a knife to finely dice the mixture.
Crumble the bacon into small pieces and set aside 1 teaspoon of the bacon pieces along with 1 teaspoon of diced green onions for garnishment.
Stir the kale mixture, remaining bacon pieces and green onions into the mashed potatoes until well blended. Season to taste with additional salt and pepper.
Spoon Colcannon into large serving bowl and sprinkle with reserved bacon crumbles and diced green onions mixture.
Makes 6 to 8 servings.