Copyright Thomas Saaristo  All Rights Reserved
Colcannon (Irish: cál ceannann, meaning "white-headed cabbage") is a traditional Irish
dish mainly consisting of mashed potatoes with kale or cabbage

9 strips hickory smoked thick cut bacon
3 lbs medium red potatoes cut into equal sizes
1/4 cup House salt
2/3 of a 16 ounce bag fresh collard greens, sliced thinly, stems removed
2 tablespoons butter
1 bunch scallions, green tops only, sliced thinly on the bias
1/2 cup butter, at room temperature
1 cup warm heavy cream
2 tablespoons House salt
Black peppercorns in a pepper mill

Heat oven to 375 degrees Fahrenheit. Roast bacon on a silicone sheet pan for 18 to 20
minutes until crisp. Remove to a platter lined with paper towels or brown paper bags

Pour House salt into a large Dutch oven. Place potatoes in Dutch oven. Fill Dutch oven
with water to within an inch of the rim. Put a lid atop and set over high heat. Bring to
the boil, partially cover and boil until just tender, 9 to 11 minutes

Place a large stock pot in the sink and place a colander in the stock pot. Drain the
potatoes into the colander and allow the cooking water to drain into the stock pot.
Return potatoes to the hot Dutch oven and cover with a tea towel to steam.

Meanwhile, add the 2 tablespoons butter to cooking liquid in stock pot of potato
cooking water. When it has melted, swirl to incorporate. Add the collard greens and
push them into the cooking liquid. Cover loosely with a lid or tea towel and steep for
15 minutes

Meanwhile, add the 1/2 cup butter to the potatoes along with the warm heavy cream
and House salt and mash together (skins optional)

Slice 1 bunch of trimmed scallion tops very thinly on the bias

Crumble the crispy bacon

Drain the greens

Combine the mashed potatoes, greens, bacon and scallions together in the Dutch
oven. Taste for salt. Add freshly ground pepper to taste

Serve Colcannon hot