Colcannon

In-Season Fall Recipes Vegetables Side Dishes

Recipe by Michele Woody, Good Shepherd Montessori School kitchen and hot lunch coordinator. Read about Good Shepherd's farm program.

Photography By Peter Ringenberg | April 16, 2019

Ingredients

4 russet potatoes (2 to 2½ pounds), cut into large chunks
2 lightly packed cups of chopped green cabbage
2 tablespoons salt, plus more to taste
5–6 tablespoons unsalted butter, plus more for serving
1 bunch kale, washed, stalk and large veins removed, torn into bite-size pieces
3 green onions, minced (about ½ cup)
1 cup milk or cream

Instructions

Serves 4

Place the potatoes and cabbage in a medium pot. Cover with cold water by at least 1 inch. Add 2 tablespoons of salt and bring to a boil. Boil until cabbage and potatoes are fork tender (15 to 20 minutes). Drain in a colander.

Return the pot to the stove over medium-high heat. Melt butter in the pot until hot. Add the kale. Cook the kale for 3 to 4 minutes or until wilted. Add green onions and cook 1 minute more.

Pour in the milk or cream; mix well and add the potatoes. Reduce heat to medium.

Use a fork, potato masher or hand mixer to mash the potatoes, mixing them up with the greens.

Add salt to taste and serve hot with a knob of butter in the center.