Creamy mash, kale and caramelized onion all mixed together to create the wonderful traditional Irish Colcannon. Actually, two recipes were combined here. I also added plenty of roasted caramelized garlic, balsamic vinegar and a good splash of olive oil instead of butter, that is a trick from Italian moms. This Italian twist takes this dish to the next level. Make sure to use good olive oil. It will be a masterpiece!
Packed with green vegetables this mashed potato can be a nutritious dinner or warming and nourishing lunch or healthy side dish.
Best served with Living Goodness Sassy Sauerkraut with juniper, caraway seeds, and dill. Dill and caraway seeds are another two ingredients that perfectly paired with potato.
Dark green leafy vegetables are nutritional powerhouses filled with vitamins, minerals, and phytonutrients. They are rich in chlorophyll, which alkalinizes the blood, and fiber, which keeps the colon healthy.Nutritionists recommend eating one-half cup of green leafy vegetables each day to prevent nutrient deficiencies and serious illnesses.
Kale and Cavolo Nero are a charming and elegant, in addition, they are real superfoods!
Balsamic vinegar, the real kind that comes from Modena in Italy and has been carefully aged to dark brown, syrupy perfection, is, well, expensive. Really expensive. If it’s cheap, it’s probably fake.
Balsamic vinegar is a most umami-intensive ingredient. One of the specific ingredients that actually makes us drool just thinking about them. The umami component of food increases as a result of processing such as ripening and fermentation.
- 1 kg (2 lbs) Agria Potato or any starchy potato, peeled and cut into chunks
- 3 Medium size onion, peeled and thinly sliced
- 2 Bulbs of Garlic
- Bunch of Kale and/or Cavolo Nero, stems removed
- 1 Cup Green peas
- 2 Tbsp Extra Virgin Olive oil
- 1 teaspoon Brown Sugar
- 2 teaspoon Balsamic vinegar
- Sea salt
- Black pepper
+ 1 Cup Sassy Sauerkraut
- Preheat the oven up to 190C/380F.
- Drizzle garlic bulbs with olive oil and Balsamic vinegar letting the oil and vinegar sink down into the cloves. Wrap the garlic aluminum foil and roast in the oven for 40 minutes. Allow the garlic to cool enough so you can touch it without burning yourself. Cut the skin slightly around each clove. Squeeze out the roasted garlic cloves out of their skins.
- Heat olive oil in the heavy bottom pan. Add the onions, sprinkle with sugar. Cook very slowly for about 30 minutes, stirring occasionally to prevent them from catching. Slowly add balsamic vinegar. Cook and stir over medium heat until liquid evaporates about 1 minute. Season well with salt and pepper, remove from the pan.
- Place potatoes in large saucepan, add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Remove the foam. Reduce heat to medium-low and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with a fork. Save the cup of potato boiling water and set aside. Drain remaining liquid well.
- Put the chopped kale and cavolo nero leaves into a steamer or colander set over a pan of boiling water. Cover with a lid and steam for 2-3 mins or until crisp-tender. Add green peas. Сook for another two minutes. Don`t allow to overdo the vegetables. It`s very important to keep green color and vitamins.
- Mash potatoes with potato masher until no lumps remain. Add remaining potato water little by little and beat until the mashed potatoes are smooth. Add the olive oil, greens and green peas, continue mashing. Add the caramelized garlic and onion and mix well.
- Serve hot with the generous portion of Sassy Sauerkraut. Drizzle with olive oil.