Colcannon

by Edward Daniel
Caption of Colcannon. Image by Edward Daniel (c).

Colcannon is a traditional Irish recipe – I have adapted this recipe to include both cabbage and kale and do not tend to blend it or have it cut finely.

Caption of Colcannon. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 600g potatoes
  • 100g cabbage
  • 4tsp olive oil
  • 150g kale
  • chopped bunch of scallion
  • 25 g sunflower butter
  • 4tsb almond milk
  • Season

Instructions

  1. Cook the potatoes for about 20 minutes until soft and tender. Drain.
  2. Add the butter to the drained potatoes and mash to a fine pulp. Next add the milk and combine until light and fluffy. Season to taste and set to one side.
  3. I prefer seasoning at this point rather than later.
  4. In a large frying pan, sauté the cabbage in olive oil for a couple of minutes before adding the kale and spring onions. Cook for about 3 further minutes until the greens turn faintly golden at the edges.
  5. Gently combine the potatoes into the greens.

 

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