Traditionally, this dish was served exclusively at Halloween. Bot nowadays, with us Irish casting aside the shackles of our past, there is a new sense of adventure and a willingness to embrace exciting ne ideas. Some of us have even gone so far as to eat colcannon in April!
1 lb kale, or green cabbage, if you're stuck
1/2 pt water
1 tbsp vegetable oil
1-1/2 lb potatoes, peeled and quartered
1 medium-sized carrot, cut into chunks
1 tbsp chopped parsley
1 medium onion, finely chopped
1 cup milk
salt and freshly ground black pepper to taste
2 oz. butter, melted
Simmer kale (or cabbage) in the water and oil for 10 minutes
Drain thoroughly and chop finely
Boil potatoes and carrot (you can put both in the same pot), until tender
Put the onion and milk in a saucepad and cook lightly (the onion should still have a little bite).
Drain the potatoes and carrot and mash together
Add the onion and its milk and the cooked kale to the potato/carrot mash and mix together well.
Season with salt and pepper
Transfer to a warmed serving dish. Make a well in the centre and pour in the melted butter.
Garnish with parsley
All images and original content Copyright © 2003 - 2017 Joe Kennedy