Recipe
Photo: KATHERINE COBBS / BLUELINE CREATIVE GROUP
Colcannon, the classic Irish combo of wilted cabbage and mashed potatoes, gets a hearty Southern spin with the help of cool-season collards. Leaving the skins on the potatoes lends a rustic note and streamlines prep, as does steaming the greens over the potatoes while they cook.
Yield: 8 to 10 servings
3 lb. unpeeled russet potatoes (3 to 4), scrubbed
Kosher salt and freshly ground black pepper
1 lb. collards, ribs removed and leaves coarsely chopped
½ cup chicken or vegetable stock
½ cup whole milk
¼ cup salted butter, plus more for serving
1 bunch green onions, thinly sliced
1 tsp. freshly ground black pepper
1 tbsp. snipped fresh chives
Quarter the potatoes lengthwise and slice crosswise into 2-inch pieces. Place in a stockpot with 1 tablespoon salt and cold water to cover.
Set a steamer basket over the pot and cover. Bring the water to a boil over high heat. Add the collards to the steamer basket and reduce the heat to a simmer. Cover the pot, and cook until the potatoes and collards are tender, about 20 minutes. (Uncover and turn the collards with tongs a few times during cooking.)
While the vegetables cook, heat the chicken or vegetable stock, milk, ¼ cup butter, and green onions with 1 teaspoon salt and 1 teaspoon pepper in a small saucepan over medium-high heat just until simmering. Remove from heat; keep warm.
Carefully remove the steamer basket of collards and set aside. Drain the potatoes, return them to the pot, and add the warm stock mixture. Mash with a potato masher until you have a chunky mashed potato mixture. Taste and adjust seasoning. Fold in the steamed collards to combine. Transfer to a serving dish and top with a few pats of butter and the snipped chives to serve.
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