Kale and Cabbage Colcannon
In colcannon, an Irish classic, potatoes, cabbage and/or kale plus leeks or scallions come together for a tasty dish. Here I’ve used both types of greens, which makes it tastier than ever. Traditional recipes for colcannon call for milk and butter, but it’s easy to make vegan (aka dairy-free) with non-dairy milk and olive oil. Serve it on St. Patrick’s Day, or any day of the year! Adapted from Wild About Greens by Nava Atlas.
- 6 medium red-skinned or golden potatoes
- 1/2 cup unsweetened rice milk or other nondairy milk
- 2 tablespoons olive oil
- 2 medium leeks, white and palest green parts only, chopped and well rinsed
(or use 5 to 6 chopped scallions, both white and green parts)
- 2 cups thinly sliced green cabbage (regular or savoy)
- 6 to 8 kale leaves (regular or lacinato), stems removed and thinly sliced
- 1/4 cup minced fresh parsley, optional
- Salt and freshly ground pepper to taste
Cook, bake, or microwave the potatoes in their skins until easily pierced.
When cool enough to handle, peel the potatoes, cut them into large chunks, and place in a bowl. Mash coarsely and stir in the rice milk.
Heat half of the oil in a large skillet or steep-sided stir-fry pan. If using leeks, add them first and sauté over medium heat, covered, for 2 to 3 minutes, or until wilted.
Otherwise, add the scallions to the skillet followed by the cabbage and kale. Add just a smidgen of water, cover, and cook until the cabbage and kale wilt down a bit, about 3 minutes.
Add the potatoes to the skillet, stir them in with the veggies, and turn the heat up to medium-high.
Cook without stirring until the bottom of the mixture gets nicely browned. Stir and allow more of the mixture to brown. If need be, give it another stir and let more of the veggies brown, until they are to your liking. Season with salt and pepper and serve at once.