I love sharing holiday menus and ideas. It is a great and fun way to add to family traditions, change up traditions, and/or share in other family’s traditions.One of the dishes we served at Thanksgiving this year was Sweet Potato Colcannon. Colcannon is an Irish dish made from smashed white potatoes, cabbage or kale, leeks and plenty of butter.Try this healthy version of traditional colcannon using sweet potatoes, leeks and collard greens. You can substitute any dark leafy greens. Collard greens’ gentle smoky flavor perfectly complements sweet potatoes and leeks. This dish is hearty and healthy. It is high in vitamins A, C and K.
Sweet Potato Colcannon Recipe
Ingredients:
3 very large or 4 medium sweet potatoes
2 medium leeks
1 bunch collard greens
3 tablespoons olive oil
Zest of 1/2 orange
1 to 2 teaspoons sea salt
1/2 teaspoon ground black pepper
2 tablespoons sweet cream butter (omit for vegan option)
Directions:
1. Peel sweet potatoes if desired. Cut potatoes into 1-inch cubes and place in a steamer basket. Steam potatoes for approximately 25 minutes until fork tender and will mash easily. Lightly mash potatoes in a large bowl and set aside.
2. Trim bottom 1/4 inch and top 2 inches from leeks. Slice each in half lengthwise and soak in a bowl of water, swishing to remove sand and grit. Repeat with clean water if leeks are gritty. Dry leeks, then chop into 1/4-inch half-moons.
3. Rinse collards, shake to dry and tear each leaf from thickest part of stem (discard stems). Gather leaves, roll like a cigar and chop roughly.
4. Place olive oil in a large frying pan on medium heat. Add leeks and stir regularly for 3 to 4 minutes until they begin to soften. Add greens and continue to stir until wilted, no more than 5 minutes. Remove from heat and set aside.
5. Add orange zest, salt, pepper and butter to potatoes. Mash with a handheld potato masher or large fork until you’ve reached desired texture.
6. Add greens and leeks, stir and adjust seasonings to taste. Place mixture in an oiled/buttered covered casserole dish until ready to reheat and serve. This can be made a day ahead and heated in a covered casserole dish.
Enjoy!
Inspired By: http://www.motherearthliving.com/cooking-methods/take-comfort-sweet-potato-colcannon.aspx
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