Not only is colcannon a traditional Irish dish – it also uses some of our favorite vegetables to eat at this time of year, including potatoes and cabbage. We’ve been distributing both to our neighbors at our Community Produce Program throughout the winter months
Adapted from Eating Well by a Food Bank staff member
Serves 6
INGREDIENTS
- 1 cup whole milk
- 6 cloves garlic, peeled
- 6 scallions, sliced
- 3 cups finely shredded green cabbage
- 2 cups of finely shredded green kale
- 4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunks
- Salt & freshly ground pepper, to taste
- Butter, as desired
- Greek yogurt, as desired
- Chopped fresh parsley
PREPARATION
Combine milk and garlic in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Stir in scallions. Cover and set aside.
Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Toss in the kale for the last 2 minutes. Drain well.
Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.
Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper.
Transfer to a warmed bowl and garnish with parsley and a tablespoon of butter and/or Greek yogurt if desired.
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