Guinness reigns as my favorite beer of all time, and will always be the first thing I asked the bartender for the day I turned 21. Green is my favorite color. I’ve eaten up all the Irish themed blog posts this week (check out theseÂ here – here – and here!) I wait all year long for the traditional St. Paddy’s Day fare.
This week I’ve got a few of my favorite Irish dishes to share to celebrate the holiday. First up is a revised recipe I posted a while ago for Borenkool Stamppot. It’s a traditional Dutch dish made with mashed potatoes and kale. Turns out the Irish also make Stamppot, only it goes by the name Colcannon. Stamppot. Colcannon. One in the same. How cool is that?
The kale and potato combination make up a perfect locavore dish this time of year. Local kale and potatoes are still available at the co-ops and winter farmers’ markets if you look hard enough. It can be made with other root vegetables like celeriac or parsnips instead of potatoes. Other greens (endive, spinach, turnip greens) and other meats (smoked or fried sausages, brats, stewed meats) are also good options.
Colcannon (Irish Mashed Potatoes with Kale)
3 pounds potatoes, scrubbed and peeled
1 lb. kale
2 Tbsp. sunflower oil
2 cloves garlic
2-3 Tbsp. milk
1 Tbsp. butter
1 tsp. garlic powder
salt and pepper
1. Quarter potatoes and place them in a large pot with cold water. Bring to a boil and cook 8-10 minutes or until tender. While potatoes are cooking, wash kale and remove leaves from thick stems. Roughly chop.
2. Heat oil in a sautÃ© pan with garlic. Add kale and cook 1-2 minutes until tender. Immediately remove from heat and set aside.
3. Place potatoes, butter and garlic powder in a large bowl and whip using an electric mixer until smooth. While mixing, add milk 1 tablespoon at a time until potatoes reach desired consistency. If you like chunky potatoes, use less milk. For smoother texture and consistency, add more milk.
4. Gently mix in kale. Season with salt and pepper to taste. Serve warm.