Gluten Free Leeky Colcannon Recipe
 
 
Author:
Cuisine: Gluten Free
Ingredients
  • 2 lb russet potatoes, peeled and chopped
  • 1 medium bundle of kale, stripped from stems and chopped  (Approximately 2-3 cups)
  • 2 Leek, chopped
  • 2 Cup Soy Milk (or dairy, almond, etc.)
  • ¼ to ½ teaspoon nutmeg
  • ½ teaspoon black pepper
  • Sea Salt to taste
  • For an added kick add ¼ teaspoon of Cajun or Chipotle seasoning
Instructions
  1. Prepare vegetables as described above.
  2. In a large pot bring water to a boil. Add potatoes and cook until tender (knife will fall out if potato is stuck).
  3. Meanwhile, in a medium pot bring water to a boil. Add Kale and boil for approximately 20 minutes. (If you have a steamer basket you can steam the Kale above the potatoes in the same pot).
  4. Concurrently, bring the 2 cups milk to a simmer in a pan or wok and add the leeks. Cook for approximately 15 minutes, or until tender.
  5. Once all vegetables are cooked, drain both the potatoes and the kale. Return both to large potato pot.
  6. Add the leeks and milk to the larger pot along with spices.
  7. Mash until desired consistency is reached, add more milk for smoother and softer colcannon.
  8. Add Sea Salt to taste and serve.
Notes
Optional- The spice measurements above are recommendations from what I found to be not too over powering for myself and those who ate it, but I found that I ended up adding a bit more nutmeg and pepper after the cooking process to my own plate. I definitely enjoy my food to be very flavorful, so be sure to follow your tastes and desires.
Recipe by Celtic Celiac at https://www.celticceliac.com/leeky-colcannon-recipe/