St. Patrick’s Day is almost here and shift work often makes it hard to cook a nice traditional meal. Colcannon is a traditional Irish dish made with potatoes and cabbage (or kale) that your family will love. If there is a better way to get people to eat their green let me know. And make sure to pack some up for your partner!
- 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
- 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, minced (about 1/2 cup)
- 1 cup milk or cream
1 Boil the potatoes: Put the peeled 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 the potatoes until they are fork tender (15 to 20 minutes) and then drain them in a colander.
2 Cook the greens and the green onions with butter: Return the empty 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 until they are wilted (3-4 minutes) and have given off some of their water. Now add the green onions and cook for 1 minute more.
3 Mash the potatoes with milk or cream, add greens: Pour the milk or cream into the pot and mix well. Now add the potatoes and reduce the heat to medium. Use a fork or potato masher to mash the potatoes, mixing them up with the greens. Do not pass the potatoes through a ricer and do not use a mixer to whip the potatoes because they will becoming gluey and gross.
Add salt to taste and serve hot, with a knob of butter in the center.