In honor of St. Paddy’s Day, side your next protein with an Irish “colcannon”, a traditional dish that combines mashed potato and kale. We spice ours up with some fresh rosemary, but you can use any herb of your choice.
Boil 1 1/2 lb Yukon gold potatoes until tender. Drain and mash coarsely. In a heavy skillet, melt 3 tbsp organic unsalted butter on low heat. Add 2 tbsp minced fresh rosemary and cook, stirring, for 1 minute. Add 2 cups cooked and chopped kale, stir to coat and cook until heated. Stir in potatoes and season with sea salt and ground black pepper.