Recipe for skinny colcannon soup
Recently I created a Pinterest board to gather recipes for dark leafy greens. (You do Pinterest, don't you?) While searching for recipes to add to the board, I came across one for colcannon, the famous Irish dish of kale and mashed potatoes. Usually, it's bound with cream, but in this skinnier, soupier version, there's no cream, and only one tablespoon of butter for four servings. I couldn't resist adding a bit of grated Parmigiano-Reggiano cheese: not traditional, I know, but it's a great flavor boost. If you can find baby kale at your supermarket, farmstand, or local Costco store, use it. And if you prefer a vegan soup, substitute vegetable or mushroom broth.
Skinny colcannon soup
1 Tbsp butter
1 Tbsp olive oil
1 leek, white part only, washed and diced
1 cup diced potato (Yukon Gold, red-skinned, Idaho)
3 cups chopped kale
1 tsp thyme
1/4 tsp ground nutmeg
4 cups homemade or low-sodium store-bought chicken stock
Kosher salt and fresh black pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese
In a Dutch oven or heavy stock pot, melt the butter and oil together over low-medium heat.
Add the leeks and potato, and cook, stirring occasionally, for 2-3 minutes, until the leeks are translucent. Stir in the kale, thyme and nutmeg, and let the kale cook down for 2 minutes. Pour in the chicken stock, and bring to the boil.
Reduce heat to simmer, cover, and cook for 15 minutes, until the potatoes are cooked through. (Optional: mash a few of the potatoes against the side of the pot with a wooden spoon, if you'd like a thicker soup.) Taste, and add salt and pepper as needed.
Serve hot, topped with grated parmesan cheese.