With St. Patrick’s Day right around the corner you may be thinking of some Irish or green colored foods or beverages to feature for a family meal or gathering….
One that is easy to add to your meal as a side dish may be colcannon – or at least a version of this traditional Irish dish. Traditionally colcannon is made with potatoes and cabbage, but you can also make it with kale or even spinach, which is a great way to add green vegetables to your potatoes.
• 2-2 ½ lbs Russett or Yukon Gold potatoes( approximately 4 large potatoes), peeled and cubed
• 1 large bag spinach leaves ( or 3 cups lacinato, aka “dino” kale for green cabbage) chopped
• 3 green onions, chopped
• 1 cup whole milk or heavy cream
• 1 clove garlic, peeled and minced (optional)
• 5-6 TBSP butter (less can be used)
Add potatoes to boiling water and cook until slightly soft when pierced with a fork (approximately 15 minutes). While potatoes are cooking, saute onions(and garlic) in 1-2 TBSP of butter and then add the spinach/kale or cabbage and cook, stirring occasionally until softened (approximately 5 minutes). Note: The spinach will wilt/cook much more quickly than the kale and cabbage. Once potatoes are done, drain water and add milk or heavy cream and butter(1-2TBSP) and then the cooked greens to the potatoes, mashing and stirring to incorporate. Season with salt and pepper as desired. Typically this dish is served with additional butter – but that’s up to you!
(Dairy alternatives for the milk/cream and butter might change the taste of this dish significantly so if you decide to use them – that’s up to you!)
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian
facebook.com/LeahMcgrathDietitian
800-334-4936