Side Dish

Colcannon with Leeks and Kale is for Side Dish.

Colcannon with Leeks and Kale takes 30 minutes to prepare.

Colcannon with Leeks and Kale takes 30 minutes to cook.

Colcannon with Leeks and Kale makes 6 servings.

The ingredients for Colcannon with Leeks and Kale are:

2 lbs Russet potatoes (about 2 large), peeled and diced
1 leek, dark green leaves removed, cut in thin slices
4 c. kale, stems & ribs removed, chopped fine
1 c. nonfat milk
2 tbsp. butter
1/4 tsp. nutmeg
1 tsp. salt

Here is how you make Colcannon with Leeks and Kale:

Place potatoes in a large saucepan, cover with cold water and bring to a boil over high heat. Reduce heat and simmer until tender, about 15 minutes.While potatoes are cooking, place chopped kale, leek, milk, butter, nutmeg and salt into a large pot. Cook at medium heat, stirring occasionally, until kale is tender (about 15 minutes). Drain and mash potatoes; add to kale mixture. Mix thoroughly and place in a casserole dish. Place under preheated broiler until browned; serve immediately.Makes 6 servings Serving Size: Number of Servings: 6Recipe submitted by SparkPeople user 1TRULYBLESSED.

The nutritional information for Colcannon with Leeks and Kale is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 176.7

• Total Fat: 4.4 g
• Cholesterol: 11.2 mg
• Sodium: 439.6 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 4.7 g
• Protein: 5.8 g