Kale and Cabbage Colcannon

kale and cabbage colcannon

In this Irish classic, potatoes and cabbage or kale are lightly browned in a skillet. Here I’ve used both types of greens, and, with a generous portion of leeks, it’s tastier than ever.

Serves: 6

  • 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
  • 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. Add the leeks and sauté over medium heat, covered, for 2 to 3 minutes, or until wilted.

kale and cabbage colcannon recipe

Add the cabbage and coninute to sauté, covered, adding a small amount of water to keep the bottom of the skillet moist, for 2 minutes longer.

Add the kale and remaining oil and sauté, uncovered, until the cabbage begins to turn golden. If the skillet becomes dry, add small amounts of water as needed. Turn the heat up to medium-high and stir in the potatoes and parsley.

Cook without stirring until the bottom of the mixture gets nicely browned. Stir and allow more of the mixture to brown. Season with salt and pepper and serve.

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4 comments on “Kale and Cabbage Colcannon

  1. Ivy

    Thank you for this wonderful recipe! I’ve been trying for several months now to find healthy, dairy-free meals that my two young daughters can eat. I made this tonight for St. Patrick’s Day and my six year said it was “delicious”. I cannot, I repeat, cannot believe they ate cabbage and kale. Thank you so much for maintaining such a wonderful site. We’ve tried several other dishes, and they’ve all been great. I will recommend your site and books to all my friends.

  2. Cap'n Dave

    Traditionally, colcannon is served as a Hallowe’en treat (though I love it year-round!). There is also a tradition where a ring is wrapped in parchment paper and buried in the colcannon (or barm brack), and that it predicted a marriage for whomever found it.

    Even the traditional rhyme nearly gives the recipe itself:

    Did you ever eat colcannon
    When ’twas made of thickened cream
    And the greens and scallions blended
    Like pictures in a dream?

    Did you ever scoop a hole on top
    To hold the melting cake
    Of clover-flavored butter
    Which your mother used to make?

    Did you ever eat and eat, afraid
    You’d let the ring go past,
    And like some old married “‘sprissman”
    Would get it at the last?

    While the old recipe that I have calls for fat drippings (2 tablespoons per pound of vegetables), I’ve had wonderful results with a good olive oil like you use but here’s my trick: since I don’t use non-stick cookware, I add a little vegan margarine. It adds a nice touch of flavor and helps to keep it from sticking on the bottom.

    As for the ring? None here as it’s just me and my wife, and since we’re already married…well, there you go. But in the book I have, it says that the trick is, as you can see from the rhyme, to bury it deep so that the children will eat it all willingly! :-)

    I, personally, don’t mix cabbage and kale into the dish – I use one or the other, but don’t find the combination of textures pleasing to my palate. One thing you may want to do if you use leeks instead of scallions – parboil the leeks. This makes them nice and tender, as leeks can (and do) get a little leathery.

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