Dandelion or Chard Colcannon
There are two choices here for the greens. Dandelion greens are bitter and chard is not, or only slightly so. I think the potatoes taste particularly sweet against the bitter dandelion greens, but if you don’t want such a profound contrast, use chard. Make sure to remove the stringy stems from the dandelion greens (which is really dandelion chicory and not the wild greens that like to take over your lawn and garden). The dandelion greens will retain their tough texture even when cooked, which also contrasts nicely with the soft, comforting potatoes, but it is a good idea to chop them finely. I don’t peel the potatoes; I like to mash them skins and all. Bunches of either red or green dandelion greens will work here.
There are two choices here for the greens. Dandelion greens are bitter and chard is not, or only slightly so. I think the potatoes taste particularly sweet against the bitter dandelion greens, but if you don’t want such a profound contrast, use chard. Make sure to remove the stringy stems from the dandelion greens (which is really dandelion chicory and not the wild greens that like to take over your lawn and garden). The dandelion greens will retain their tough texture even when cooked, which also contrasts nicely with the soft, comforting potatoes, but it is a good idea to chop them finely. I don’t peel the potatoes; I like to mash them skins and all. Bunches of either red or green dandelion greens will work here.
- salt to taste
- freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 1 1/4 pounds yukon gold potatoes scrubbed
- 1 generous bunch dandelion greens or 1 bunch swiss c
- 1 medium size leek white and light green parts only, cleaned and chopped
- 2 1/2 tablespoons unsalted butter
- 3/4 to 1 cup warm or hot milk
- Carbohydrate 99.24466004875 g
- Cholesterol 76.325 mg
- Fat 35.76289891625 g
- Fiber 12.5433529453621 g
- Protein 11.7837010925 g
- Saturated Fat 19.27624602025 g
- Serving Size 1 1 recipe (618g)
- Sodium 3526.38892775 mg
- Sugar 86.7013071033879 g
- Trans Fat 2.298451687875 g
- Calories 749 calories
Step-by-step
- Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
- Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
- Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
- Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk. Season to taste with salt and pepper. Serve hot.
Dandelion or Chard Colcannon: A Comforting Twist on a Classic
As a busy working mom, finding time to cook a nourishing and delicious meal can feel like a Herculean task. But sometimes, the simplest recipes offer the most rewarding results. This Dandelion or Chard Colcannon is one of those recipes. It’s quick, easy, and surprisingly versatile, offering a delightful twist on the classic mashed potato.
The beauty of this recipe lies in its flexibility. You can choose between dandelion greens for a slightly bitter, earthy flavor, or opt for chard for a milder taste. I personally love the contrast of the sweet potatoes against the slightly bitter dandelion greens – it’s a surprisingly harmonious combination. But if strong bitter notes aren’t your thing, chard provides a fantastic, gentler alternative. The key is to finely chop the greens, ensuring they’re thoroughly wilted before incorporating them into the mashed potatoes. This ensures a smooth, creamy texture without any unpleasant crunch.
I've always preferred to leave the potato skins on when mashing – it adds a wonderful rustic texture and a subtle earthy sweetness that perfectly complements the greens. But if you prefer a smoother mash, feel free to peel them. I usually use Yukon Gold potatoes; they offer the perfect balance of creamy texture and subtle sweetness. You can, of course, experiment with other varieties of potatoes, but I find that Yukon Golds are ideal for this recipe.
The leeks add a subtle sweetness and depth of flavor that elevates the dish beyond a simple side. I use only the white and light green parts of the leek, avoiding the darker green sections which can be slightly bitter. A simple sauté with a bit of olive oil and salt is all it takes to bring out the best flavor in the leeks. The combination of buttery mashed potatoes, wilted greens, and subtly sweet leeks creates a comforting and satisfying dish.
This dish is so versatile; it can be served as a side dish with roasted chicken, fish, or even a hearty steak. It also makes a comforting meal on its own, perhaps paired with a simple salad. The leftovers are fantastic reheated for lunch the next day. It’s a quick, easy, and satisfying recipe that’s perfect for busy weeknights or a relaxed weekend meal. The contrasting textures – the soft, creamy potatoes against the slightly tougher dandelion greens – make for a uniquely pleasing sensory experience.
The recipe itself is incredibly forgiving. Don’t worry too much about precise measurements; adjust the amount of milk to achieve your desired consistency. Feel free to experiment with different herbs and spices to personalize the dish to your liking. A sprinkle of freshly grated nutmeg or a dash of garlic powder can add an extra layer of flavor. The possibilities are endless!
So, the next time you're looking for a simple yet delicious meal, give this Dandelion or Chard Colcannon a try. It's a recipe that's both satisfying and surprisingly elegant, perfect for impressing guests or simply treating yourself to a delicious and comforting meal after a long day.
This recipe is a testament to the fact that sometimes, the most straightforward recipes are the most rewarding. The simple combination of ingredients creates a dish that is greater than the sum of its parts, offering a balance of textures and flavors that will leave you wanting more. It's a dish that embodies comfort, ease, and deliciousness, making it a perfect addition to your weeknight or weekend repertoire. I hope you enjoy it!
