Traditional Irish Colcannona

Traditional Irish Colcannona

Traditional Irish Colcannona. Colcannon is a traditional Irish dish made by mashing together previously cooked potatoes with kale or cabbage, while the creamy consistency is achieved by adding milk and butter, or cream. 

Salt and pepper are the only seasonings, and colcannon often contains additional ingredients such as chives, onions, scallions, and leeks, but many also like to add bacon for flavor and texture.

The dish is traditionally prepared for Halloween and is used in many of the Irish fortune-telling traditions. As far as the origin, the name is derived from the Gaelic word cál ceannann, meaning white-headed cabbage.

RECIPE INGREDIENTS

1 dash salt, plus more to taste

2 russet potatoes, peeled and quartered

4 ounces curly kale, chopped and stems removed

2 spring onions, roughly chopped

4 ounces unsalted butter

1 spring onion, finely chopped

Freshly ground black pepper, to taste

2 ounces unsalted butter, optional for serving

DIRECTIONS ON TRADITIONAL IRISH COLCANNON

Place a salt water on medium heat in a saucepan and simmer the potatoes until soft in the middle when pierced with a sharp knife.

In a different pot, blanch the curly kale in boiling water for 1 minute. Drain the kale and reserve in a clean bowl

Place the 1/2 cup of roughly chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed.

Drain the potatoes and add 4 ounces of butter. Mash the potatoes and butter until smooth and creamy. Add the kale and spring onion mixture and stir well.

Add the 1/4 cup of finely chopped spring onions and season with salt and pepper to taste.

Top the mash with the optional 2 ounces of butter, if desired. Serve and enjoy.

HERE ARE SOME IRISH RECIPES

HOMEPAGE RECIPES

IRISH SODA BREAD

IRISH STEW 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Traditional Irish Colcannona

Colcannon is a traditional Irish dish made by mashing together previously cooked potatoes with kale or cabbage, while the creamy consistency is achieved by adding milk and butter, or cream. 

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Course Side Dish

Ingredients

  

• 1 dash salt plus more to taste
• 2 russet potatoes peeled and quartered
• 4 ounces curly kale chopped and stems removed
• 2 spring onions roughly chopped
• 4 ounces unsalted butter
• 1 spring onion finely chopped
• Freshly ground black pepper to taste
• 2 ounces unsalted butter optional for serving

Instructions

 

• Place a salt water on fire and simmer the potatoes until soft in the middle when pierced with a sharp knife.
• In a different pot, blanch the curly kale in boiling water for 1 minute. Drain the kale and reserve.
• Place the 1/2 cup of roughly chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed.
• Drain the potatoes and add 4 ounces of butter. Mash the potatoes and butter until smooth and creamy. Add the kale and spring onion mixture and stir well.
• Add the 1/4 cup of finely chopped spring onions and season with salt and pepper to taste.
• Top the mash with the optional 2 ounces of butter, if desired. Serve and enjoy.