COLCANNON FOR ST. PATRICK’S DAY
IRISH COLCANNON
Colcannon is a traditional Irish dish, typically a supporting role for the traditional corned beef and cabbage meal often cooked at Saint Patrick’s Day.
It’s dish of creamy mashed potato and a cooked, chopped greens. My preference is kale. This dish can be elevated by the addition of extra cream and/or butter and sometimes bacon. To change it up, you can sub in some parsnip for part of the potatoes, adding sweetness. I like adding chives at the very end. If you look hard enough in your winter garden, you may actually see a few beginning to sprout, if your chives grow in a protected and sunny spot. Chives are dependably one the of the first things a spring garden can offer.
The recipe is forgiving, so here we go, serves six
INGREDIENTS
- 3 pounds russet potato, peeled, rough chop
- 3 packed cups of chopped kale
- Salt and pepper , to taste
- 1 cup chopped scallion
- 2/3 stick of butter
- 1 1/2 cups of light cream
- Chives, crispy bacon are optional garnishes
METHOD
- Boil the potatoes, drain. Mash with cream and seasonings. Set aside.
- Melt butter in a pan , add and cook the greens and scallion with a bit of salt, tossing until tender and bright.
- Add the greens mixture to the mashed potato, stirring well. Adjust the seasonings and add a bit more cream for proper consistency.
- Turn into a covered casserole and keep warm. Top with chopped chives at the last moment. You’ll feel the luck of the Irish after trying this dish!
