1 medium-large head of cauliflower (preferably green), about 2 ¼ pounds, cut into florets (about 5 cups)
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
kosher salt
2 Tablespoons unsalted butter + more for serving
1 bunch kale, stripped and chopped
2 scallions, sliced
Sea salt
5 Chives, chopped
Instructions
Place cauliflower, potatoes and a big pinch of kosher salt in a large pot and add enough water to come just below the top of the vegetables.
Bring to a boil over high heat and then lower to a simmer. Cook until tender, about 15 minutes.
In the meantime, heat a large skillet over medium heat. Add the butter and scallions to the skillet and sauté for 1 minute. Add the kale, ¾ cup water, and season with a pinch of salt. Cook until kale is tender and all of the water has evaporated, about 10 minutes.
Drain cauliflower and potatoes and transfer to the bowl of a mixer fitted with the paddle attachment. Season with ½ teaspoon salt and process until it forms a chunky puree. Stop the mixer. Add the cooked kale mixture and mix until just combined. Taste for seasoning.
Transfer colcannon to a serving dish. Form a well in the center of the mixture and add a Tablespoon of butter. Garnish with chives and serve.
Recipe by Pamela Salzman at https://pamelasalzman.com/colcannon-with-cauliflower-and-kale-recipe/