Yukon Gold Colcannon with Sautéed Mustard Greens and Bacon Butter

November 14, 2014
Fall, Vegetables, Thanksgiving, Holiday, Comfort Food, B-Team Recipes, Winter

This is part of The B-Team's Thanksgiving for Two meal. Read all about it, and find the rest of the recipes, here.

Serves: 2 to 4

2½ lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, cut into pieces
1½ cups whole milk
½ cup heavy cream
1 clove garlic, smashed

1. Put the potatoes in a large saucepan and cover with cold water by 2 inches. Add 2 tablespoons kosher salt and bring to a boil over high heat. Cook until the potatoes are fork tender, about 25 minutes. Drain the potatoes well and return to the pan.

2. While the potatoes are cooking, combine the butter, milk, heavy cream and garlic in a small saucepan and bring to a simmer over low heat.

3. Add the milk mixture to the potatoes and mash until smooth, adding more milk, if needed. Season well with salt and pepper. Cover and keep warm.

Sautéed Greens
6 slices bacon, cut into ½-inch dice
2 tablespoons extra virgin olive oil
1 clove garlic, thinly sliced
1 teaspoon mustard seeds
1/8 teaspoon red chile flakes
8 ounces coarsely chopped mustard greens or collard greens or kale (or a combination of all), rinsed well and slightly damp
Kosher salt and freshly ground black pepper
1 teaspoon sugar
2 tablespoons cider vinegar

1. Put a large sauté pan over medium heat and add the bacon. Cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve for the bacon butter. Remove all but 1 tablespoon of the bacon fat from the pan, reserving 1 tablespoon for the butter.

2. Add the olive oil to the pan and heat until the oil begins to shimmer. Add the garlic, mustard seeds and chile flakes and cook for 1 minute. Increase the heat to high and add the greens. Season with salt and pepper and cook, tossing constantly at first, until the greens begin to wilt, about 2 minutes. Continue cooking until crisp-tender, stirring occasionally, about 8 minutes longer. Add the sugar and vinegar and cook for 2 minutes more.

Bacon Butter
1 stick unsalted butter, slightly softened
1 tablespoon rendered bacon fat, from the sautéed greens
2 teaspoons whole grain mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 green onions, green and pale green part, thinly sliced
Bacon, from the sautéed greens

Combine the butter, bacon fat, mustard, salt and pepper in a bowl and mix until smooth. Fold in the bacon and green onion. The butter can be made up to two days in advance and stored tightly covered and refrigerated. Remove from the refrigerator 30 minutes before using.

To serve: Combine the potatoes and the mustard greens in a bowl and then transfer to a casserole dish or ovenproof bowl. Top with a few dollops of the bacon butter and place in a warm oven until the butter begins to melt.