Sunday, November 17, 2013

Kale and Leek Cauliflower Colcannon

Kale and Leek Cauliflower Colcannon

With a maiden name like McBroom, and a brother who looks like a giant leprechaun, there's no question that my family is VERY Irish!  I was able to trace the McBroom name back to Kilbride, Ireland, just about 10 miles Northwest of Dublin.  Needless to say, a visit is certainly on my "bucket list, " and even more needless to say St. Patty's Day is like Christmas for us !!!!!!!

I've got to admit, I'm a bit torn this year.  I've got some REALLY delicious, REALLY decadent and fattening Irish recipes I could be sharing with you.  Some of which are too good to be revised and reduced into a healthier, skinnier version.  Perhaps we'll do a cheat day (or three or four) here in the next week or two.

Today, I'm starting with a healthy side.  Colcannon is a traditional Irish side dish that starts with ...  POTATOES!  The Irish can do just about anything with a "tater," and Colcannon is just an Irish word for mashed potatoes.  They usually add some green veggies like cabbage and some rasher (which is just bacon), but today I'm putting a little healthy twist on this simple and delicious dish.

Cauliflower in any way, shape or form is the hottest, healthy culinary ingredient right now.  It can be grilled, sauteed, and yes, MASHED.  We're subbing out our taters today for some white, flowery bundles and using some super healthy kale and leeks to give it our IRISH GREEN color and tasty flavor!

Kale and Leek Cauliflower

Kale and Leek Cauliflower Colcannon

Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 6

  • 3 lbs. of cauliflower florets, washed and separated
  • 4 cups roughly chopped, fresh kale
  • 1 1/2 cups chopped, fresh leeks (green and white parts)
  • 3 tbsp. extra virgin olive oil
  • 1/2 cup low-fat or skim milk
  • salt and freshly ground black pepper to taste
  1. In a large pot of salted, boiling water, add the cauliflower and boil for 10 minutes until soft when pierced with a fork.  Remove from the heat, drain and transfer to a large mixing or serving bowl.
  2. Add 2 tbsp. olive oil and the milk.  Season with salt and pepper to taste. Use a potato masher or an electric mixer to mash the cauliflower until smooth.  Set aside.
  3. Heat a large skillet on medium heat.  Add 1 tbsp. olive oil and stir in the kale and leeks.  Season with salt and pepper to taste.
  4. Stir and cook on medium heat for 2-3 minutes, until the kale is wilted and the leeks are softened. 
  5. Remove from heat and fold the veggie mixture into the cauliflower until all ingredients are combined. Serve immediately.

1 comment:

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