With St. Patrick’s Day approaching, and heavy grey skies looming outside, it’s a perfect time to warm yourself up with some comforting Irish colcannon.
An inexpensive side dish, colcannon gets it name from the Irish cál ceannann (“white headed cabbage”) and combines mashed potatoes with kale or cabbage. While it pairs really well with sausages and stew, I’d happily eat a bowl or two of it by itself!
Our President Jen has tried, tested, and heartily approves of local author Sharon Hanna’s Kale Colcannon recipe from The Book of Kale, which the author describes as her idea of “sex in a pan!” Why not pick up the ingredients fresh at this Saturday’s market and give it a try?
- 4-5 large floury potatoes (such as russets)
- 4 cups kale leaves (preferable curly, in chiffonade)
- 4 tbsp butter (divided)
- 1/2 cup milk
- 1/2 cup cream
- 8 green onions (chopped, including the green parts)
- 1 tsp salt
- black pepper (to taste)
- 2 tbsp parsley (chopped finely)
Boil the potatoes until tender. Drain and set aside.
In the same pot, cook the kale in a little water and half the butter until the kale is tender--about 8 minutes.
Meanwhile, bring the milk and cream to a boil in a small saucepan. Lower the heat and add the green onions, salt, and pepper.
Mash the potatoes, add the hot milk/cream mixture and the kale. Beat until light and fluffy. Turn out into a warmed bowl, make a well in the centre, and add the rest of the butter, plus a little more, and the chopped parsley.