Colcannon

Ni geal an gaire ach san ait a mbionn anbiadh

(Laughter is gayest where the food is best)

 

Ingredients

Potatoes, 1 lb.
Kale, 1 lb.
Olive oil, eyeball it
Salt and pepper, to taste
Chives or green onions, fresh
1/2 cup butter
1 cup milk

Directions:

Boil the potatoes whole, peels on (I like Yukon Gold for mashed potatoes, but this is a matter of taste). Mash and mix with milk and butter to a pleasing consistency.

Chop the kale fine, the chives as well.  Sautee together until they are well cooked.

Serve the mashed potatoes in a round scoop. Make a hole in the middle and pour in a bit of melted butter. Top with the kale. Salt and pepper to taste. This is a simple recipe, but delicious and sustaining. For all that.

Variations:
Beer gravy: here’s a vegetarian version – make a standard roux, add miso and a stout beer. This is a strong gravy, not to everyone’s taste, but complements the kale nicely.
Bacon or pancetta – well cooked, sprinkled on top.
Green cabbage instead of kale.

Do enjoy.

 

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4 Responses to “Colcannon”

  1. Wow,

    This dish is the poor mans food for many centuries in the Netherlands.
    And stil very popular. So the Irish have good taste too.
    In the Netherlands it is called “stamppot boerenkool” or “stamppot mous”

    Henk

  2. That’s lovely. In the U.S., many people have a morbid fear of greens, but I love love love them. I trade eggs for greens with my neighbors, who’ve started growing year-round with greenhouses, so we are well supplied.
    You’ve motivated me to add more kale recipes – I’ve been off-blog for a long time.

    Thanks!

  3. Perfect! I’m growing something called ‘Tronchuda’ – a loose leaf cabbage a.k.a. Portuguese kale & this dish would be a great way to use it!

  4. ctb – yum!
    I’m going to add ribolitta and a savory kale curry tart to the kale recipes some time this week.
    Keep cooking!

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