Colcannon is a traditional Irish dish consisting of mashed potatoes and kale or cabbage. I’ve never been to the Emerald Isle, but this beautifully straightforward and stick-to-your-ribs dish has served me well in both the cold fog of San Francisco and the brutal snows of Illinois. Here are my three favorite variations on this beloved dish…
Iron-Rich Colcannon: Potatoes, Kale, + Tempeh
Add this one to my collection of bloody-delicious Iron-Rich Recipes! Boil potatoes, mash them, and stir in iron-rich cashew milk until you’ve got the desired consistency (any other kind of unsweetened milk works great). In another pan, saute kale with garlic and red pepper flakes. In another pan, make the pomegranate molasses-glazed tempeh from Heidi Swanson’s Super Natural Every Day. That sounds like a lot of pans and work, but it’s really not. Everything cooks at the same time, and comes together before you know it. You could also try VeganYumYum’s recipe, which feature seitan rather than thyme.
Holiday Colcannon: Potatoes, Brussels Sprouts, + Cranberry Sauce
Prepare your Brussels sprouts however you prefer them (I roasted mine in a light coating of olive oil), boil and mash your potatoes, mix the two together and serve with a side of leftover cranberry sauce or relish. This recipe only takes 45 seconds if you happen to have leftover Brussels sprouts and mashed potatoes as well.
Indian Colcannon: Potatoes, Cabbage, Onions, Garlic, Ginger, Etc.
An Irish classic meets and Indian favorite! I prepared the cabbage portion of Aloo Patta Gobhi from Madhur Jaffrey’s World Vegetarian (find a similar recipe here), but instead of frying the potatoes, I boiled and mashed them. I combined the two, and found they lived together in perfect harmony. Though I love straightforward colcannon, the warmth and spice from the ginger, garlic, chile, coriander, and cumin were most welcome on a snowy night.
Sign up for our newsletter to have the best of Food Riot delivered straight to your inbox every week. No spam. We promise.