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).
Colcannon is a traditional Irish recipe – I have adapted this recipe to include both cabbage and kale and do not tend to… Recipes Colcannon European #
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.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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