Thanksgiving Colcannon Recipes

THANKSGIVING COLCANNON

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, melt butter over medium-high heat. Add onion, celery and poultry seasoning; cook until onion is tender, about 4 minutes. Add kale and ½ cup water from simmering potatoes. Cook until kale is tender and bright green and cooking liquid has reduced by half, about 2 minutes. Add garlic and cook 1 minute; remove from heat. , Drain potatoes, reserving 1/2 cup water; mash with yogurt, salt and pepper. Gently fold in kale mixture and 3/4 cup cheese. Add reserved water, a tablespoon at a time, to achieve a light and airy consistency. Transfer to a serving dish; top with remaining cheese and if desired, additional celery leaves.

COLCANNON

Steps:

• Trim the cabbage, discarding tough outer leaves and the hard core. Cut it into quarters and steam the quarters until barely tender. Chop them fine and set aside.
• Meanwhile, steam or boil the potatoes until they are tender. Mash them and season them with salt and pepper to taste. Mix in the cabbage.
• In a large nonstick skillet, soften the onion in two tablespoons of the butter. Mix it with the cabbage and potatoes. Return the mixture to the pan and fry until it is browned on the bottom. Put a plate over the pan and invert to turn the mixture onto it like a pancake. Heat the remaining tablespoon of butter in the pan. Brown the potatoes and cover the cabbage mixture on the other side.