Colcannon Recipe for St. Patrick's Day

Make colcannon at home for St. Patrick's Day



The Irish have a way with potatoes and cabbage and both are entwined in their food history. They come together in this hearty traditional dish, perfect for celebrating St. Patrick’s Day and the last vestiges of winter.

The Lebanon Co-op recently celebrated its 20-year anniversary at the Centerra Business Park. This Upper Valley jewel actually has several locations, and is one of the oldest co-ops in the country. Within the robust grocery store, which is owned by vested members, is a well-equipped and active learning center. Food programs include guest instructors, a dinner club as a dining and learning experience, and Simply in Season and other classes for kids and families. Food educator Lindsay Smith also runs a Lunch ’n’ Learn series and offers classes in basic cooking skills. Nonmembers are welcome to sign up for classes or shop at the co-op. March classes include a March 17 St. Patrick’s Day class, where you’ll learn to make Irish soda bread and corned beef and cabbage egg rolls.

Serves four as a main dish or six as a side with corned beef

Colcannon

4 Russet or Yukon Gold
   potatoes, organic if possible
   (2 to 2 1/2 pounds)
1 tablespoon salt
5-6 tablespoons of unsalted butter
   (with more butter for serving)
3 lightly packed cups of chopped
   kale or savoy cabbage
3 scallions, thinly sliced, including
   the green tops (about 1/2 cup)
1 cup milk or cream
Bacon crumbles (optional)
Freshly ground pepper to taste
Parsley for decoration

Steam the potatoes: Put the whole potatoes in a medium-sized covered sauce pan (2 quart) and add about 2 inches of water. Add 2 tablespoons of salt and bring to a boil.

Steam until the potatoes are fork tender (20 to 30 minutes). Drain in a colander.

Let cool a bit, peel and quarter

Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and, once it's hot, add the greens.

Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
Add the milk and quartered potatoes: Pour part of the milk or cream into the greens, mix well and add the potatoes. Reduce the heat to medium.

Mash the potatoes with a fork or potato masher, mixing them up with the greens. Add the bacon if using, adding more milk as necessary. Add salt and pepper to taste.  

Put in a large bowl or individual soup bowls with a depression in the center for the butter. Serve hot with a knob of butter in the hole. Garnish with parsley.

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