Colcannon with Leeks and Green

My grandmother emigrated to the U.S. from Ireland when she was 16 and I actually have dual Irish/American citizenship (Pablito fun fact of the day!). But I always dreaded St. Patrick’s Day at grandma’s house — I didn’t mind the corned beef, it was the plained boil cabbage and potatoes that I hated. Here’s a vegetarian option for St. Patties Day or a side dish for your corned beef that is far tastier AND more nutritious. Apologies for sending the cabbage last week…I am assuming most people won’t have used the whole head yet.

Boil 2 lbs. of potatoes in salted water with 2 bay leaves until tender. Drain the water, discard the bay leaves, and mash using a potato masher or food mill.

Meanwhile, clean and trim one large or two medium leeks, then slice them thinly lengthwise in one inch pieces.

Remove the stems from 1 bunch of kale or collard greens, wash the greens, and chop finely. Shred cabbage to make 1 C.

Heat 2 T. olive oil and 1 T. butter in a pan and sauteed the leeks over low heat under tender and beginning to brown (you can also do this in the oven heated to 350). Add the greens and cabbage and raise the heat. When they are tender, add 1 C. milk plus salt and pepper and low the heat to medium.

When the milk is heated through, pour the pan into a bowl with the potatoes and stir well to combine. Season with more butter, salt and pepper.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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