Colcannon made on St Patrick’s Day, March 17, 2024.
Colcannon is a comforting Irish dish of mashed potatoes and greens, traditionally served on St Paddy’s Day with bacon or ham, but this is a vegetarian version. It does have garlic and leeks or onions, but those can be omitted for a monastic version. I made enough to be able to freeze some to use as a base for a future soup (maybe with nettles-it was too cold this morning to go looking for some in the garden) or made into patties, rolled in flour and fried in even more butter for breakfast. One recipe I have includes a bag of mixed frozen vegetables instead of greens. Another uses leftovers of this dish as the topping for a delicious Shepherd’s Pie. If you do use nettles, be sure and wear gloves for collecting and prepping. They will not sting once cooked. Remember that Master Milarepa lived on nettles when he meditated in his mountain cave. That was what turned his skin green, but we do not need to worry about that. I think he only ate netttles.
I only had a large head of bright green cabbage, but it would be wonderful with kale or spinach or even nettles or a combination of other quick cooking greens. I have heard of a Japanese or Korean version made with shisho (perilla) leaves, but not tried it.
Ingredients:
4 russet potatoes, peeled and if large, cubed; russet or Yukon gold
3-4 cloves garlic, chopped
1/2-1 teaspoon salt
Water to cover vegetables
1-2 Tablespoon butter or olive oil
2 leeks or onion, chopped
1½ cups chopped kale, packed or spinach or stinging nettles
1½ cups chopped green cabbage, packed
½-1 cup unsweetened soy or other milk, warmed
1/2 cup sour cream
3 green onions, finely chopped
¼ cup minced parsley
sea salt & pepper
GARNISH:
4 Tablespoon butter
fried bacon (optional)
chives
Directions:
Scrub the potatoes and clean out eyes and any bad spots. I like to leave on most of the peelings, but you may peel the potatoes if you prefer. Add chopped garlic cloves, if using.You may also add carrots and parsnips. Cover with water and boil until tender (10-15 minutes depending on age and size of vegetable cubes). Drain water, return potatoes and garlic and any other root vegetable you might have included to hot pot and mash. If you have a ricer, you may use that.
While potatoes are cooking, saute greens and leeks or onion (if using) in butter or oil until tender (2-5 minutes). add the milk and heat. Add mashed potatoes and garlic, sour cream, green onions (if using), and most of the parsley. Stir well. You may want to add more parsley, or other herbs, if you don’t use onions or leeks. Correct seasons with more salt and pepper.
For a non-vegetarian version you may take several strips of bacon, dice and fry in large skillet until crisp. Remove cooked bacon crumbles and drain on paper towels. Reserve bacon fat and use instead of butter/oil to saute greens and leeks/onion. Add bacon to mixture and stir. Serve in bowl and make a cavity in top to hold the remaining butter as in photo above. Garnish with chives and remaining parsley. New York Times version serves it with smoked salmon or a fried egg for more protein.
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