Sweet Potato & Kale Colcannon

READY IN: 45mins
SERVES: 4
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook bacon in a large skillet over low heat until crispy. Transfer to paper towels to drain. Drain all but 1 tablespoon bacon grease from the skillet.
  • Place sweet potatoes in a large pot of water with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 15 minutes.
  • While potatoes are cooking, add garlic and kale to remaining bacon grease in skillet. Saute on medium-low heat, working in batches if needed, until kale is crisp-tender and reduced to about half of its volume. This will take 5 to 10 minutes. Remove skillet from heat.
  • Drain sweet potatoes and return to them to their pan. Add butter or vegan butter and mash with a potato masher or fork. Crumble the bacon and stir into potatoes. Stir in sauteed kale and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper (or to taste). Serve.
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