Chop 2 or 3 scallions into rough pieces while kale steams. Before you drain the spuds, steam a head of chopped curly kale (remove stalks) on top of these spuds for the last few mins of cooking time, watch the colour it should be green and glossy and bright. Bring to a boil over medium-high heat, then reduce heat to Med and simmer until a paring knife slides easily through the middle and cracks the chunk. Cover potatoes with water in a small pot season with salt. Use russet potatoes, peel and dice in 12” chunks. I like this take but I think mine’s better, because it’s my mom’s recipe who’s Irish from Connemara. Three words is all I have to say YUM! YUM! YUM! Whilst it be one of the tastiest things I ever had me thinks the remaining 1/4 of me hailing from Bavaria kicked it out of park by adding sliced Bratwurst & Kielbasa.
Thank me lucky Stars I stumbled across this recipe. I have never had Colcannon before - what a comfort treat! Even though I have 1/2 Irish blood in me veins (my great grandfather's sir name was White and my mother's maiden name Beeghly) and 1/4 Scottish (my great grandmother's name was Campbell/Elder) I never had Colcannon or the Scottish version of the same dish Rumbledethumps. Of the heather-flavoured butter that your mother used to make?” “Did you ever eat colcannon when ’twas made with yellow cream,Īnd the kale and praties blended like the picture in a dream?ĭid you ever take a forkful, and dip it in the lake To the reviewer who thought no one in Ireland would use cream I present this 19th century folk song that was in the Guardian article about colcannon. May aswell have just eaten a block of butter It is so much better than domestic stuff. That being said, this looks to be a very nice recipe, but be sure and use IRISH butter. I think the last two troll posts are completely ignorant and stupid. Excellent Dish! My entire family loves it! Thanks so much for sharing!Įxcellent - made as is for St Patrick’s Day feast.
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