St. Patrick’s day is coming up! Later this week I’ll be posting a list of some of the better gluten free traditional Irish/St. Patrick’s Day recipes, but for now I wanted to share something that’s been missing from my blog recently- my own recipes!
Colcannon is a traditional Irish dish usually consisting of potatoes and cabbage or kale. It’s something I’ve been familiar with for some time, but which I never really liked because I am not a big fan of cabbage. Yes, I am an Irish girl who doesn’t like cabbage. Anyway, during the fall of 2012 I was playing around with making Colcannon using a few different online recipes. After several tries at making my own, I found what I felt was the Best of the best. This recipe is gluten free, vegan, and dairy free.
- 2 lb russet potatoes, peeled and chopped
- 1 medium bundle of kale, stripped from stems and chopped (Approximately 2-3 cups)
- 2 Leek, chopped
- 2 Cup Soy Milk (or dairy, almond, etc.)
- ¼ to ½ teaspoon nutmeg
- ½ teaspoon black pepper
- Sea Salt to taste
- For an added kick add ¼ teaspoon of Cajun or Chipotle seasoning
- Prepare vegetables as described above.
- In a large pot bring water to a boil. Add potatoes and cook until tender (knife will fall out if potato is stuck).
- Meanwhile, in a medium pot bring water to a boil. Add Kale and boil for approximately 20 minutes. (If you have a steamer basket you can steam the Kale above the potatoes in the same pot).
- Concurrently, bring the 2 cups milk to a simmer in a pan or wok and add the leeks. Cook for approximately 15 minutes, or until tender.
- Once all vegetables are cooked, drain both the potatoes and the kale. Return both to large potato pot.
- Add the leeks and milk to the larger pot along with spices.
- Mash until desired consistency is reached, add more milk for smoother and softer colcannon.
- Add Sea Salt to taste and serve.