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    • 4 oz De-stemmed curly kale
    • 1 Garnish with scallion
    • 1 1/2 lb Yukon gold potatoes

    Baking & Spices

    • 1 Pinch Kosher salt
    • 1 Salt and pepper


    • 4 cut into pieces 1 stick unsalted butter, unsalted


    • ½ cup Scallions, trimmed, white and lower green of stalk rough chopped

    Irish Colcannon paired (of course) with a #GlutenFree Green's Dubbel Dark Ale

    • Sandra Kay

      Authentic Irish Colcannon. A traditional mashed potato and kale dish. Perfect for St. Patrick's Day.

    • Dana Laugharn

      Authentic Irish Colcannon Potatoes. | Boulder Locavore. Colcannons are truly amazing comfort food if you've never had them. The best ones are at the Rutherford Grill in Napa.

    • Peggy Carlson

      Authentic Irish Colcannon & St. Patrick's Day | Boulder Locavore #stpatricksday #irishfood #glutenfree -- something to try

    • Nicole Thompson

      Authentic Irish Colcannon & St. Patrick's Day | Boulder Locavore #stpatricksday #irishfood #glutenfree SUPER shocked! My kids ate this and really liked it! Blended the melted butter, scallions and kale together so it turned the whole thing green. Served with rotisserie chicken and alfredo sauce on top. (I know, keepin' it Irish...) but very good! ndt 3/18/15

    • Shana Ji

      Authentic Irish Colcannon & St. Patrick's Day | Boulder Locavore. Something I can eat!

    • Crystal Lukas

      Authentic Irish Colcannon & St. Patrick's Day | #glutenfree

    • Dana McWilliams

      Authentic Irish Colcannon Recipe

    • RaChel Perry

      Authentic Irish Colcannon & St. Patrick's Day | Boulder Locavore #stpatricksday #irishfood #glutenfree Irish Colcannon for St. Paddy's Day From the kitchen of One Perfect Bite...Colcannon, a traditional Irish dish, is made with potatoes and savoy cabbage and served with a well of butter in its center. It's simple and delicious. There are two or three steps to assembling any colcannon. The meat, if used, should be cooked before the potatoes and the cabbage are started. I use a slab of bacon to make mine. Ham can also be used. I simmer it in water for about 45 minutes before dicing it. My potatoes are conventional enough, though I do steam rather than boil them. I prefer to cook my cabbage in a wok. It's the easiest way I know to assure crisp tender greens that aren't water logged. When it all is assembled it looks like a traditional colcannon, but there will be a hint of smoke to play against crisp cabbage. Here's the recipe. Colcannon ...from the kitchen of One Perfect Bite Ingredients: 1 pound unsliced slab bacon or ham 3 pounds boiling potatoes 2 sticks + 3 tablespoons butter, divided use 1-1/4 cups light cream or milk 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 medium head savory cabbage, cored and shredded 1/2 cup chopped scallions Directions: 1) Place bacon or ham in pot. Cover with water by 1-inch. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes. Remove from water. Allow to cool. Dice. Refrigerate if not to be used immediately. 2) Scrub potatoes and place on a steamer rack. Bring water in steamer to a boil, cover, reduce heat and simmer potatoes for 30 minutes. Peel and force potatoes through a ricer into a large bowl. Add 1 stick butter, cut into small dice, into potatoes. Mash to combine. Add salt and pepper to milk. Slowly add hot milk to potato mixture, beating with a spoon. Cover bowl. Keep warm. 3) While potatoes steam, add 3 tablespoons butter to wok. Add cabbage and stir fry over high heat until mixture is crisp tender, about 4 minutes. Remove from heat and set aside. 4) Add cabbage, bacon and scallions to potatoes. Mix well. Place an equal portion of colcannon in each of six soup bowls. 5) Melt reserved stick of butter in a small pan or in microwave. Form a well in center of each bowl of potatoes. Spoon melted butter into well. Serve hot. Yield: 6 servings.

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