I just finished making colcannon - I got the recipe here (I will also post it below). It uses kale, carrots, onions, garlic, olive oil, salt, pepper, and then it is topped with mashed potatoes. I never heard of the veggie kale until I started to get veggies from the farm, and the only way that I like it (so far), is when it is made in the dish colcannon. The flavors of the veggies and potatoes are delicious!
So, after I boiled the potatoes (to make the topping), I drained them and saved the water to use as broth in a future soup. Now I need to decide what soup I am going to make...
What would you make?
Recipe for Colcannon
1 Bunch of Kale or Lacinato Kale, cut into thin slices and then cross cut fine
2 Onions, chopped
5 cloves of garlic
2 C grated carrot
1/3 C olive oil
¼ t pepper
1 t salt
6 C potatoes, diced with skins on; more nutrition, richer flavor, less work
¼ C minced fresh parsley
Saute the onions, garlic, and carrots until soft. Add the kale all at once and stir often over high heat until well wilted. Add ¼ C water, salt & pepper. The steam will rise, cover the pan and allow steaming at low temp for 10-15 minutes, stirring occasionally. Place this on the bottom of a 9x13-buttered pan.
Parsley-Mashed Potatoes: Dice 5-6 cups of potatoes. Barely cover with water, add 1 t salt. Bring to a boil and then simmer until potatoes are very soft, about 15 mins. Pour off water (save for soup stock). Add about 2 C milk, 4 T butter, and parsley. Mash by hand or with mixer. Add salt (I used about 1 tsp), pepper (about 1/4 tsp) and 1/8 t nutmeg to taste.
Spread parsley mashed potatoes over the kale mix. Top with 2 C of your favorite cheese, cheddar is great. Bake at 350 degrees for one hour.