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Kentucky Colcannon

Source of Recipe

Betty


Recipe Introduction

(Colcannon was served in Ireland as a good-luck New Year's dish. Southerners still serve greens for luck on New Year's Day. The colcannon was spiked with trinkets such as a wedding ring, a hard plastic doll, a coin or whatever and the finder was supposed to get luck of the kind. Trinkets won't hold up in the bake process of this dish, but you can use a pie server to carefully lift up it's layers and slip trinkets in just before serving. Warn everyone before they bite!)

List of Ingredients

2 qts. water
1 lb. fresh kale
4 med.-sized Yukon Gold potatoes
2 T olive oil, plus more for the baking dish
1 t. kosher salt
1/2 med-sized sweet white onion
1 1/2 c. hot chicken broth



Recipe

Preheat oven- 350. Liberally oil 2qt. baking dish that is about 2 in. deep. Bring water to boil in large pot. While it heats, rinse kale thoroughly, stripping leaves off stems & put them in water when it begins to boil. Cover and cook 10 min., then add leaves and cook another 5. Drain in colander & set aside until cool. While greens are cooking, peel potatoes & slice them in rounds less than 1/8 in. thick.

Mix olive oil & salt in large bowl, add potato slices and toss to coat. Slice onion half into 1/4 in wide crescents and set aside. Make layer of 1/4 potato slices in bottom of dish. Sprinkle 1/3 onion crescents over it. Chop kale stems fine & sprinkle them over the onions. Make another layer of potato slices, followed by a layer of onion. Cut half the kale leaves into strips about 1/2 in wide. Layer kale over onion, then add layers of potato, onion and the rest of kale, cut same way. Top w/potato slices, drizzling any remaining oil & salt evenly over them.

Pour hot chicken broth over all & cover securely. Bake for 1 hr. Remove cover & bake 30 min. more. Serve warm. Note! If you are not using homemade chicken broth cut back on amt. of salt you mix w/the olive oil.