Wednesday, March 16, 2011

Irish Colcannon

For St. Patrick's Day, of course!

for 4-6 servings
You will need:
4 large russet potatoes
1/3 head of green cabbage, chopped
3 leaves of kale, chopped (remove stem)
3 scallions, chopped
8 Tbsp butter
1 cup milk
salt and pepper

-Bring 5 inches of water to a boil in a large stock pot with a steamer pan or colander inside (to hold the potatoes)

-Peel and quarter the potatoes, then steam in the pot until soft and crumbly.  Approx. 30-40 minutes

-Meanwhile in a smaller pot, melt 4 Tbs butter and saute the cabbage over low heat for about 10 minutes, stirring occasionally. 

-Stir in the kale and saute for 5 more minutes.

-Add the rest of the butter and the scallions.

-Now pour in the milk, bring it just to a boil and turn off the heat. 

-Combine this mixture with the potatoes and gently mash together, adding salt and pepper to taste.

Enjoy, and...
Erin go bragh!

If you have any leftovers, this makes wonderful little pancakes sauteed in oil the next day.

1 comment:

  1. Ummm, I tried this dish with added celery seed and pepper corns, and with a side of mutton. Oh boy.