Colcannon, traditional fare in Ireland is a delicious dish; the cabbage, kale, leeks and potatoes provide a wallop of nutrients: Vitamin A, B1, B2, B6, minerals, protein and fiber. An old Irish Halloween tradition was to conceal charms in the colcannon that would reveal someone’s future, such as remain a bachelor or a spinster or become rich. Serve colcannon paired with a corned beef brisket (this week’s Fresh Meal Solutions) and you have the perfect celebratory meal for St. Patrick’s Day, for the Irish in all of us, at least for a day!
Colcannon
1/2 head of green cabbage, shredded
1 bunch dino kale, coarsely chopped
2 1/2 lb. baby potatoes
1 C. cream
1/2 C. salted butter
2 medium leeks, most green trimmed off
2 tsp. black pepper
2 tsp. salt
Wash potatoes well. Fill a large pot half full of water, add 1 teaspoon salt and bring to a boil. Add potatoes and boil until very tender. Take out potatoes with a slotted spoon reserving the water. Drain potatoes in a colander until dry, then mash in a large bowl. Add the kale and cabbage to the water and boil for 5 minutes (or until tender). Empty out pot into colander and let drain for a few minutes.
Melt butter in large saucepan over medium heat. Thoroughly wash leeks, chop them and add them to the pan. Sauté for 5 minutes, then add the cream. Add 1 teaspoon salt and the pepper and stir occasionally. Add kale and cabbage to the potatoes and mash. Stir in cream and leek mixture and mash.
Serve by making a small mound with an indent in the center and top with a small hunk of butter. Add salt and pepper to taste.
If you like your vegetables robust, you’ll want to include green and red cabbages on your menus. If you prefer a slightly milder taste, give Savoy varieties a try.
