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Still haven't gotten around to making the caldo verde. It's in the back of my mind. In the meantime, I made a basic colcannon for St. Patrick's Day. Adjust amounts as necessary to feed more people--I was only feeding 2.
2-3 large Yukon Gold potatoes, large dice, peeled or not peeled doesn't matter (2 lbs)
2 cups kale, destemmed and roughly chopped
1/4-1/2 stick butter
1/2 cup sour cream (you could also use the traditional hot milk or hot half and half)
salt and pepper
Put the diced potatoes in a pot with cold water; bring to the boil. As the potatoes are cooking, add the kale. When you add the kale will depend on how toothsome you like your kale. When potatoes are soft and kale is to your liking, drain well. Mash over low heat with a wooden spoon to remove excess moisture. Add butter. Mash until butter is melted. Turn off the heat and add sour cream. Mash well or leave chunks--up to you. Season. Serve with large pat of butter.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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