Colcannon with Cabbage or Kale

Colcannon with Cabbage from The Hungry Goddess

St. Patrick’s Day is coming and our Potato Palooza #HGEATS chat is happening so what better dish to highlight than Colcannon?!

The Irish in me (which is about 50%) LOVES spuds.  Give me mashed potatoes any day of the week and I am a happy camper.  I have evolved in my mashed potato prep by doing a mashed veg rather than straight potatoes – Add in some rutabagas, or parsnips, turnips, carrots and leave out the cream and you have my droolworthy combo.

My Great-Grandmother emigrated to the USA when she was 18.  She never lost her accent or her love of traditional Irish food – Colcannon being a prime example.  Truly, I don’t remember if the Colcannon that I ate as a child had kale or another type of green in it.  For sure, it had cabbage.  This is a simple dish that it is easily adapted so make it what your family will love – kale, greens, cabbage, spinach – and don’t forget the green onions and leeks are simply wonderful!

Russet potatoes are traditional in this recipe but I have been known to use Yukon Golds (shhhh!).  I also have been known to add some Irish Bacon (yummy from Whole Foods) or Corned Beef to the mix.  Just chop it and mix it in – You are so welcome.

Happy SPUDS and Happy St. Patrick’s Day Upcoming!  

What are your favorite traditional dishes for St. Patrick’s Day?

Colcannon with Cabbage or Kale
Author: 
Recipe type: Side Dish
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Colcannon is a great traditional Irish dish and a perfect way to get greens into the kids!
Ingredients
  • 4 pounds large russet potatoes (about 7-8) peeled and cut into cubes
  • 6+ TB butter (more for serving)
  • 1 - 2 leeks, minced (can use green onions or BOTH!)
  • 4 cloves of garlic, minced
  • ½ head of cabbage, chopped into strips
  • ½ cup milk or cream (may need more depending on how you like your mashed potatoes)
  • Salt and pepper
Instructions
  1. Put the potatoes in a large pot - cover with water plus one inch and boil the potatoes until they are tender. Check them at 15-20 minutes to be fork tender. Drain and return to the pot.
  2. While potatoes are boiling, heat a pat of butter over medium heat. Cooks leeks and garlic til soft - approximately 4 minutes. Add in cabbage and cook until just wilted (do not overcook!) - approx 4 minutes. If you are using kale or a green - do the same - cook until it is wilted.
  3. Mash the potatoes with butter, milk, salt and pepper. (I use a hand masher because I like my potatoes chunkier). Add in leeks and garlic. Add some of the cabbage and/or greens as well and serve the rest on top of the dish.
  4. Makes a nice side dish for a roast dinner or with corned beef.

 

 

Related Posts Plugin for WordPress, Blogger...

About Kimberly Moore - The Hungry Goddess Herself

3 Responses to “Colcannon with Cabbage or Kale”

Read below or add a comment...

Trackbacks

  1. […] the collage above, clockwise starting at the top right: Colcannon with Cabbage or Kale from The Hungry Goddess; Easy Corned Beef Hash from Very Culinary; Colcannon Cakes with Smoked […]

  2. […] will recommend my Colcannon recipe that can be made with cabbage or kale AND my Guinness Beef Stew for those looking for traditional […]



Feed the Goddess with a Comment

*

Rate this recipe:  

CommentLuv badge