Colcannon is a typical dish from Ireland, usually cooked at St. Patrick’s day. It is made of creamy mashed potatoes and butter-cooked kale or cabbage, with green onion slices. It is quick to prepare, and it adds color and taste to a simple dish that anybody can do at home.
Some richer variations of colcannon are the boxty (a potato pancake made of finely grated, raw potato and mashed potato with flour, baking soda, buttermilk, and egg) and the champ (mashed potatoes with chopped spring onion, butter, milk, cheese, salt, and pepper).
Colcannon is a delicious side dish that can accompany almost anything.
- 4 red-skinned potatoes
- 2 tablespoons non-dairy butter
- 4-5 kale leaves
- 1 green onion
- 1 cup of vegetable milk (I used soy)
- Pinch of salt
Peel and finely dice the potatoes. Salt them and steam them until they’re soft. In the meanwhile, rinse the kale leaves and the green onion, then slice them. Add a tablespoon non-dairy butter to a large skillet and melt over a medium heat. Add the kale leaves and cook until soft. Then, add the green onion and cook for another minute. Take off the heat and set aside.
When the potatoes are cooked, transfer them to the skillet with the kale. Mash them with the help of a hand masher. Heat to medium and gradually pour the milk into the skillet. Continue to cook, mixing well, until the consistency is creamy.
Serve colcannon hot, with a teaspoon non-dairy butter at the center. Enjoy!