(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In a 3 quart Dutch oven boil water with salt. Once the water starts boiling add the cubed potatoes and cook for 7-10 minutes on medium heat until the potatoes are cooked through and are fork tender.
Drain the water and set the potatoes aside.
In a different pot of boiling water, blanch the kale for 2 minutes. The kale should change to a dark green color. Once done, strain the water and add the kale along with the spring onion to a food processor.
Pulse the food processor 3-5 times until the kale and green onions are roughly chopped and mixed.
Add the Country Crock Original Spread to the potatoes and mash them with a potato masher until smooth and creamy.
To the mashed potatoes add the kale and spring onion mixture. Fold the mixture into the potatoes until evenly mixed.
Season the Colcannon potatoes with salt and pepper.
Transfer them to a serving bowl and top the potatoes with two tablespoons of Country Crock Original Spread and serve!
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.