Colcannon
Everything that is comforting is good.
Kale, cabbage and potatoes combine for a delicious take on a age old Irish dish. Do not wait for Saint Patrick’s Day to roll around, colcannon is meant to be enjoyed year round.
There are countless variations on this recipe- our colcannon is made with red potatoes and we sautée leeks, garlic, cabbage and kale before placing it in the oven to create a golden, crispy crust.
Colcannon
Ingredients
- 7-8 red potatoes (medium-small potatoes) diced
- 3-4 tbsp olive oil
- 3-4 tbsp plant-butter
- 1 leek washed and chopped into half-moon shapes
- 3 cloves garlic minced
- 8 cups sliced cabbage about half a head of cabbage
- 5 cups kale de-stemmed and chopped
- salt and pepper
Instructions
- Preheat oven to 375°
- Boil and mash potatoes.
- Heat 2 tablespoons of olive oil in a cast iron skillet. Sauté leeks for a few minutes, add cabbage and let cook for about 5 minutes. Add garlic, cook until fragrant (about 30 seconds) then add kale. Cook for another 5 minutes, until the kale is a bit wilted. Add salt and pepper (about 2 teaspoons of salt and 1/2 teaspoon of pepper)
- Add mashed potatoes to the kale mixture and mix in plant-butter and more olive oil, adjusting seasoning to taste.
- Place cast iron in the oven and bake for 25 minutes.
Colcannon Recipe Notes
Colcannon does not need to be baked in the oven. You can absolutely skip this step and go ahead and serve it as soon as the mashed potatoes, kale and cabbage mixture is combined. Baking it simply provides a ridiculously good golden brown layer on top. Traditional colcannon is not baked, it’s usually more of a Irish mashed potatoes style dish.
“I am just so grateful for all the ways I can eat potatoes” -me
If you love potatoes even half as much as I do, I invite you to try my other potato recipes:
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