Irish Colcannon Potatoes with Kale and Cabbage

by Edward Daniel

Colcannon Potatoes

Recipe: Irish Colcannon Potatoes with Kale and Cabbage - #Vegan #Vegetarian #Paleo #Paleovegan
Having had two former <a class="zem_slink" title="Irish cuisine" href="" target="_blank" rel="wikipedia noopener">Irish</a> partners – I can honestly say how much Potatoes, tatoes – can be such a dietary requirement. Potatoes with this or with that – so, versatile and this <a class="zem_slink" title="Recipe" href="" target="_blank" rel="wikipedia noopener">recipe</a> proves it. Colcannon Potatoes is originally an Irish recipe – I have adapted this recipe to include both <a class="zem_slink" title="Cabbage" href="" target="_blank" rel="wikipedia noopener">cabbage</a> and kale and do not tend to blend it or have it cut finely – I really like the chopped texture of the greens, which go well with the <a class="zem_slink" title="Mashed potato" href="" target="_blank" rel="wikipedia noopener">mashed potatoes</a>.
Recipe type: Main
Cuisine: Vegan, Vegetarian
  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. Top tip – 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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