Bella Cullen's Colcannon

Recipe for Bella Cullen's Colcannon
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Ingredients

8 medium all-purpose potatoes
1 head curly kale, chopped fine
1-1/4 cups milk
6 scallions, diced fine
1 tablespoon chopped parsley
1/2 teaspoon chopped fresh thyme
8 tablespoons butter, divided

Instructions

Peel potatoes. In a saucepan, cover with cold salted water. Bring to a boil and cook for 20 minutes or until done. Strain off water. Let potatoes dry, then hand mash.

In a 2-quart pot, boil the kale in salted water until tender, about 25 minutes. In a large saucepan, over low heat, heat the milk with scallions, parsley, and thyme. Strain the chopped kale and add to milk. Simmer for 3 minutes.

Add mashed potatoes to kale, stir in 4 tablespoons butter, and mix to a creamy consistency. Season to taste. Place into a serving dish, making a well in the center. Fill generously with remaining butter and serve.

Yield: 

Serves 4

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Reader Comments

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Too much milk!

I found Colcannon 20 years ago while researching old recipes for Medieval feasts. I doubt that it is Medieval but it certainly is traditional. Sorry, I don't do kale but I have never found a way to cook cabbage that I haven't liked.
For Colcannon, I fix the mashed potatoes like usual, then I slice the cabbage finely or chop it into small pieces, but not minced, and I saute it in lots of butter with sliced scallions and garlic, salt and pepper. Fold it into the potatoes, top with more butter and it's done. Sometimes, I might add sliced mushrooms, just because my DH loves them.
But really?! 1 1/4 cups of milk?! That sounds more like porridge than Colcannon. And sorry but green potatoes? Yuck...Let's stick to Green Eggs and Ham...

Colcannon

While this dish sounds tasty, about all it has in common with my Irish mother and grandmother's version is potatoes. They made it with mashed potatoes, cabbage, sometimes leeks or onion, and bacon. And butter, tons of butter. Usually it was a side, but often it was dinner when things were tight. And it was most definitely NOT green - bleah! They'd both make huge pots of it, and we ate it for days. Leftovers were often mixed with a little egg, rolled in bread crumbs, and fried crispy. Just thinking about it makes me miss them both.

NOT COLCANNON

Not the same texture or taste!

How is this eaten? On chips

How is this eaten? On chips like a dip, or just as some type of seasoned mashed potatoes? Thanks for providing the recipe - for something I haven't ever even heard of. :)

I made this with cabbage, I

I made this with cabbage, I wanted today which is St. Patrick’s Day to be full of old Irish foods. First time I’ve ever made it and I love it. I think next time I am going to put some Irish cheese on it. It’s a little bland, but I also didn’t add the extra butter because I plan on making the dill potato cakes tomorrow with the leftovers. I also did pair it with the Irish stew recipe from almanac and the dill potato cakes. This was a fantastic Irish dinner. Happy St. Patrick’s Day!! Thanks for the recipe!!

I have this from an old news

I have this from an old news paper. Love that you use kale!! I love the cabbage, but this is such a nice healthy twist! Also love the idea of green potatoes with out any dye. LOL

Thank-you for this recipe. I

Thank-you for this recipe. I am Irish but I don't like cabbage. I love kale. And the green color is a very nice touch!

This is a wonderful dish. It

This is a wonderful dish. It's a delicious take on a classic, and the green color is lovely. Thank you for providing it.

Pulleeze! Kale? Traditional?

Pulleeze! Kale? Traditional?!! Equivalent to "... establishing a new tradition ..." Need to EDIT this stuff.

"Here, we substitute cabbage

"Here, we substitute cabbage with kale for a modern twist." Read it again. It _was_ edited.

I don't care who made this,

I don't care who made this, it should be cabbage, not kale... colcannon isn't GREEN.

I use cabbage instead of

I use cabbage instead of kale, and also add a couple of sliced leeks instead of thyme. Irish butter is best for this, and Dublin's Irish cheddar for grating and melting on top, under the broiler.

My version:sub buttermilk for

My version:sub buttermilk for milk. add salt, pepper, chive and parsley for the seasonings (omit thyme- too strong for this dish).I also like to replace some of the potato with mashed turnip or kohlrabi. Yum!

bella cullen???? seriously?

bella cullen???? seriously?

This is not the Bella Cullen,

The Editors's picture

This is not the Bella Cullen, character from "Twilight" movies! This is the mother of Noel C. Cullen, an Irish cook. His mother made this simple, traditional recipe in Ireland.