Sunday, March 17, 2013


 Have you ever heard of colcannon? It's a mixture of leafy greens and mashed potatoes and it's a traditional Irish dish, usually served in winter and spring when kale comes into season. The first time I heard of it was while watching Tyler Florence as he was visiting Ireland and the home of an Irish cook. It immediately reminded me of Bubble and Squeak, with the cabbage and potatoes and all. It's made slightly differently but it's just as good! It's quick and simple and you can serve it as an easy side dish with boiled ham or corned beef. Love it!
 Oh, and be sure to make a well in the center and place a knob of butter in it, so you have a little lake of melted butter. Then you dip a little in the well with each bite.
How can this not be good?

4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
Salt and pepper
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
3 green onions (including the green onion greens), minced (about 1/2 cup)
1 cup milk or cream

 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt and pepper to taste and serve hot, with a knob of butter in the center.

I used savoy cabbage because it looked particularly nice and green at the market. I was originally gonna use kale, but strangely the market was sold out. I suppose lots of people had the same idea I did!
For an easy variation, you can substitute parsnips for half of the potatoes. You can also add chives, leeks, and/or bacon. Mmm...bacon. 
Yes, yes, I know it has lots of butter and cream and carbs and possibly lots of bacon..., but I'm not telling you to eat it every day, now am I??? 

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