Sunday, March 16, 2014

Colcannon

Colcannon is a must for your St. Patrick’s day menu, but it’s also great comfort food any time of the year.  It’s traditionally made with potatoes and cabbage or kale.

An old Irish tradition was to mix charms in with the colcannon. The charm you found was a sign of what the future holds for you. A button meant you would remain a bachelor and a thimble meant you would remain a spinster for the coming year. A ring meant you would get married and a coin meant you would come into wealth. Others filled their socks with colcannon and hung them from the handle of the front door in the belief that the first man through the door would be their future husband.

3 pounds red potatoes, quartered
salt
6 tablespoons butter
4 cups thinly sliced cabbage or kale
1/2 cup half and half or milk

Place potatoes in a medium sauce pot and 2 teaspoons salt and cover with water.
Bring to a boil over high heat.  Reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.

Meanwhile, melt 3 tablespoons butter in skillet over medium heat and cook cabbage 15 minutes or until tender, stirring occasionally.

Drain potatoes and mash.  Stir in cabbage, milk and remaining butter.  Season to taste with salt and pepper.




 Colacannon is the perfect accompaniment to
 Slow Cooker Guinness Braised Beef




 Finish off the menu with a decadent 

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