Colcannon

Colcannon

Colcannon
Print Recipe
This blissfully simple dish is the epitome of Irish comfort food. Though it often only appears around St. Patrick's Day for many, it's a staple at the Irish table. Like so many traditional recipes there are as many variations as there are clans and families. I prefer to use yellow potatoes as they are creamier and have a deeper flavor than typical russets. Some recipes call for kale, I usually just use green cabbage and leeks--but whatever melts your butter.
Servings Prep Time
8-10 servings 10 mins
Cook Time
30-40 mins
Servings Prep Time
8-10 servings 10 mins
Cook Time
30-40 mins
Colcannon
Print Recipe
This blissfully simple dish is the epitome of Irish comfort food. Though it often only appears around St. Patrick's Day for many, it's a staple at the Irish table. Like so many traditional recipes there are as many variations as there are clans and families. I prefer to use yellow potatoes as they are creamier and have a deeper flavor than typical russets. Some recipes call for kale, I usually just use green cabbage and leeks--but whatever melts your butter.
Servings Prep Time
8-10 servings 10 mins
Cook Time
30-40 mins
Servings Prep Time
8-10 servings 10 mins
Cook Time
30-40 mins
Ingredients
Servings: servings
Instructions
  1. Wash and chop the potatoes into large chunks, about 2 inches. I do not peel my potatoes unless I am serving them to a person who cannot eat peels. Trim leeks of greens and root ends. Thinly slice and rinse to remove dirt. Slice cabbage into 1 inch pieces. Fill a large pot with water. I use a large double boilers so it's easy to drain. Bring water to a boil. Add potatoes, leeks and cabbage to boiling water. Boil for about 30-40 minutes or until the potatoes are soft. I like to keep the cabbage slightly chewy. Remove from heat and drain potatoes, cabbage and leeks. Mash with butter, broth or milk to desired consistency. Add salt and pepper to taste. Enjoy
Recipe Notes

Nutritional highlights: This recipes is overall nourishes the Earth element and its organs--the Spleen and Stomach, and the Metal element and its organs--Lung and Colon. Potatoes anchor and ground a person, calming nervous conditions. The leeks and cabbage are warming and pungent and help to move stagnation in the digestive system.

Primary season: Late Summer/transition, Autumn

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About the Author:

April Crowell
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM) Certified Holistic Nutritionist (CHN) AOBTA Certified Instructor & Practitioner I have been practicing and teaching since 1994. I maintain my private therapy practice at Pulse Holistic Health offer Amma Therapy, Holistic Nutrition therapy sessions and classes for the public. In 2016, I started teaching Amma therapy apprentices again. I write regularly and offer classes in continuing education and for the public.

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