Irish Colcannon

Kale is not generally associated with Irish cooking, but kale grows best in the cool weather and would be comfortable in the Irish climate. Of course, making colcannon with cabbage-the more familiar way- is just as delicious.

• 2/3 cup milk or cream
• 6 scallions or 2 leeks, finely chopped
• 1 pound kale or green cabbage
• 1 pound potatoes, cooked and mashed
• 1/4 teaspoon mace
• Salt and freshly milled pepper to taste
• 1/2 cup butter

METHOD

Heat milk or cream in a small pan with scallion or leek. Set aside to infuse.

If using kale, remove heavy stems and chop roughly. If using cabbage, shred finely, being sure to remove any core. Boil in large amount of water for 10 - 15 minutes. Drain in colander and press out excess water. Chop very fine, preferably in food processor.

Combine mashed potatoes and milk, beating to get the lightest texture possible. Mix in kale or cabbage, combining well. Season with mace, salt and pepper and half the butter. When combined, put into a large sauté pan and cook just enough to heat.

Mound on serving dish, make a well in center and put remaining butter in well.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: diana farrell serbe

back to Irish cooking on St. Patrick's day

back to cabbage article - more recipes

 

top of page