colcannon

Colcannon

Colcannon

Colcannon is perhaps the ultimate comfort food. This traditional Irish dish is made with potatoes, kale, green onions, parsley and butter. There are variations made with cabbage or Brussels sprouts. All of those versions are pretty good. This is a great side dish for your St. Patrick’s Day dinner. It’s pretty, too.

I have made colcannon with Brussels sprouts, chives and even used ramps one time. For the version I made last night I used kale. I wonder why I don’t colcannon more often. It is so good- and simple to make.

Here is the version I made last night.

Colcannon

1 1/2 lbs. potatoes

1/4 lb. kale, or a bit more

3/4 c. finely chopped green onions or chives

1/2 c. chopped parsley

4 oz. butter

salt and fresh ground pepper

Peel the potatoes and cut them into chunks. Boil in salted water until very tender. Meanwhile, trim the stems out of the kale and blanch in boiling water for a few minutes. Remove kale and drain. Rinse with cold water to cool down. Squeeze out excess water and chop the kale finely. Set aside. Once the potatoes are tender, drain well and place in a mixing bowl. Add the butter and mash the potatoes until pretty smooth. A few lumps are not a problem. Stir in the kale, green onions and parsley. Mix well, adding salt and pepper to taste. Serves 4.

Colcannon

Colcannon

Colcannon is perhaps the ultimate comfort food. This traditional Irish dish is made with potatoes, kale, green onions, parsley and butter. There are variations made with cabbage or Brussels sprouts. All of those versions are pretty good. This is a great side dish for your St. Patrick’s Day dinner. It’s pretty, too.

I have made colcannon with Brussels sprouts, chives and even used ramps one time. For the version I made last night I used kale. I wonder why I don’t colcannon more often. It is so good- and simple to make.

Here is the version I made last night.

Colcannon

1 1/2 lbs. potatoes

1/4 lb. kale, or a bit more

3/4 c. finely chopped green onions or chives

1/2 c. chopped parsley

4 oz. butter

salt and fresh ground pepper

Peel the potatoes and cut them into chunks. Boil in salted water until very tender. Meanwhile, trim the stems out of the kale and blanch in boiling water for a few minutes. Remove kale and drain. Rinse with cold water to cool down. Squeeze out excess water and chop the kale finely. Set aside. Once the potatoes are tender, drain well and place in a mixing bowl. Add the butter and mash the potatoes until pretty smooth. A few lumps are not a problem. Stir in the kale, green onions and parsley. Mix well, adding salt and pepper to taste. Serves 4.

Colcannon

Colcannon

I am not sure you can find a more comforting comfort food than colcannon. This traditional Irish dish is a combination of potatoes, cabbage, onions, parsley and butter. I was inspired to make it when my friend, Jill, mentioned she was making it for St. Patrick’s Day. It certainly doesn’t have to be St. Patrick’s Day to enjoy this traditional Irish dish, though. This dish is always a crowd pleaser.

I changed it up a bit by using Brussels sprouts, in place of the cabbage. It was for a dinner with a friend of mine, and since she doesn’t eat bacon, I left it out. But a lot of people do add some bacon to colcannon.

The recipe is pretty simple. I used a combination of chicken stock and half and half to cook the potatoes, but you  could use all milk, if you prefer.

Colcannon 

4 T. butter

1 onion, peeled and chopped

2 lbs. of potatoes, peeled and sliced

1 c. chicken stock

1 c. milk or half and half- I used half and half

1 lb. Brussels sprouts, ends trimmed and quartered

1/2 c. chopped green onions

1/2 c. chopped fresh parsley

salt and pepper to taste

extra butter for adding when serving

I large sauce pan or skillet, heat the butter and cook the onion until tender. Add the potatoes and cook a few minutes. Add the stock and milk or half and half and cook, uncovered over medium low heat, for about 10 minutes, stirring occasionally. The potatoes should be pretty tender. Add the Brussels sprouts, cover, and continue cooking until the sprouts are tender. This will take 10-15 minutes. If the mixture is soupy, remove the lid. Most of the liquid should cook off. You should mash the potatoes a bit before serving, so use a potato masher or a large fork to smash them up a bit. This will also thicken the dish up a bit more.  Add the green onions and parsley and cook a few more minutes, over low heat, stirring to keep mixture from burning.  Adjust seasonings and serve with extra butter on top. Serves 4-6.

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