The following recipe is from the March 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

I must have made Colcannon at least twenty times before I realized that it was a traditional Irish dish and not something that I dreamed up in the kitchen. Mixing kale into mashed potatoes just seemed like a delicious combination and a wonderful was to incorporate healthy greens into rich, creamy potatoes. The Irish have been mixing kale and cabbage into their mash forever as an inexpensive and very hearty meal. They even have a traditional song called "Colcannon" with the lyrics, "Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream."

This recipe from Forgotten Skills of Cooking makes an ideal side for your St. Patrick's Day corned beef and cabbage. The starch will certainly be great for the pints of Guinness and shots of Jameson that might accompany your celebrations.

Colcannon

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About This Recipe

Yield:about 8

Ingredients

  • 1 pound Savoy, spring cabbage, or kale (kale is the most traditional)
  • About 1 cup milk
  • Salt and freshly ground black pepper
  • 4 tablespoons butter

Procedures

  1. 1

    Scrub the potatoes, put them in a saucepan of cold water, add a good pinch of salt, and bring to a boil.

  2. 2

    When the potatoes are half-cooked after about 15 minutes, strain off two-thirds of the water, replace the lid on the saucepan, and put over a low heat, leaving the potatoes to steam until they are cooked.

  3. 3

    Meanwhile, if using cabbage, remove the dark outer leaves, wash the remainder, cut it into quarters, remove the core, and cut finely across the grain. Boil in a little boiling water or bacon cooking water until soft. Drain and season with salt, freshly ground pepper, and a little butter.

  4. 4

    When the potatoes are just cooked, put the milk and the finely chopped shallots into a saucepan and bring to a boil. Pull the peel off the potatoes and discard. Mash the potatoes quickly, while they are still warm, and beat in enough boiling milk to make a fluffy purée. (If you have a large quantity, put the potatoes in the bowl of a food mixer and beat with the flat beater.) Then stir in the cooked cabbage and taste for seasoning. For perfection, serve immediately in a hot dish with a lump of butter melting in the center.

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