Prep 40 mins
Cook 1 hr
Colcannon—Terra’s own farm kitchen version and a Fall family favorite with all the kids. They served it at their annual open house. Colcannon is a traditional Irish and West Scots meal of butter, cabbage (or kale), potatoes, salt & pepper. It is an old Irish Halloween tradition to serve colcannon with prizes of small coins concealed within this warm comfort food.
- 1 bunch kale or 1 bunch lacinato kale
- 2 onions, chopped
- 5 garlic cloves
- 2 cups grated carrots
- 1⁄3 cup olive oil
- 1⁄4 teaspoon pepper
- 1 teaspoon salt
- 6 cups potatoes, diced with skins on, more nutrition, richer flavor, less work
- 1⁄4 cup minced fresh parsley
- Cut kale into thin slices and then cross cut fine.
- Grate carrots, chop onion and garlic.
- Sauté the onions, garlic, and carrots until soft.
- Add the kale all at once and stir often over high heat until well wilted.
- Add ¼ C water, salt & pepper. The steam will rise, cover the pan and allow steaming at low temp for 10-15 minutes, stirring occasionally.
- Place this on the bottom of a 9x13-buttered pan. Spread parsley mashed potatoes (see below) over the kale mix.
- Top with 2 C of your favorite cheese, mild cheddar is great.
- Bake at 350 degrees for one hour.
- Parsley-Mashed Potatoes: Dice 5-6 cups of potatoes. Barely cover with water, add 1 t salt. Bring to a boil and then simmer until potatoes are very soft, about 15 minutes Pour off water (save for soup stock). Add about 2 C milk, 4 T butter, and parsley. Mash by hand or with mixer. Add salt, pepper and 1/8 t nutmeg (yes, my secret ingredient for awesome mashed potatoes) to taste. Vegan style: use the potato water-no milk.