Colcannon St Patricks Day Food

COLCANNON

Steps:

• Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
• 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.

DIANE'S COLCANNON

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
• Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

ST. PATRICK'S COLCANNON

Steps:

• Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain.
• Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed.
• Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.

TRADITIONAL IRISH COLCANNON

Steps:

• Gather the ingredients.
• Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.
• In a different pot, blanch the curly kale in boiling water for 1 minute.
• Drain the kale and reserve.
• Place the 1/2 cup of roughly chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed. (You want the vegetables to have some texture.)
• Drain the potatoes and add 4 ounces of butter.
• Mash the potatoes and butter until smooth and creamy.
• Add the kale and spring onion mixture and stir well.
• Add the 1/4 cup of finely chopped spring onions and season with salt and pepper to taste.
• Top the mash with the optional 2 ounces of butter, if desired. Serve and enjoy.