Colcannon: Irelands' Signature Staple Delight!

Prep time-- 15 minutes
Cook time-- 25 minutes
Makes 5 real servings

Much of our American heritage is rich and diverse, but many of us who have been here for three generations or more likely have some Irish in our family tree. So, why not try getting back to your roots by cooking up some tubers! Hah... Ok, sorry, I love bad jokes!

There are many versions of this dish to be found, but mine comes from a combination of family recipe and an experience in my favorite Irish restaurant! Its sort of a colcannon soup, rather than a side of mashed potatoes. It doesn't take long to make, but it is a bit of a busy task that requires lots of multitasking. And don't let it fool you, it does have lots of vegetables, but its very, very rich, and very high in calories-- definitely not an everyday dish!

You'll need to get out:

a larger pot for boiling, preferably with a lid
pan for frying
a second, medium pot
sharp, non-serrated knife
large spoon or a masher

1 pound of potatoes
4 leeks, cleaned well and chopped
1/2 of a head of cabbage, chopped
1 pound of kale, chopped (optional, since its not easily found)
6 slices of bacon
1 1/2 cups of chopped onion
2 garlic cloves, chopped (or one heaping tablespoon of minced garlic)
1 teaspoon of sea salt
1 tablespoon black pepper
1 chicken bullion cube
2 cups of cream or whole milk
1/2 a cup of butter
fresh thyme for garnish

Start by filling a pot with cold water and peeling and cutting your potatoes into it. Set them to boil on high (apx. 15-20 minutes), covered so they boil faster, and add your salt. Next, you need to get your bacon started; I prefer to slice mine before I cook it (however, you can chose to crumble it after it's cooked), which is best achieved by first slicing it in halves, doubling it over and halving it again, continuing until you have pieces that an inch or less. Put your bacon pieces in the frying pan, spread evenly, on a medium-low heat, stirring occasionally to ensure even cooking. In your medium pot, put your cream garlic, onion, pepper and bullion on low, and stir until cube is dissolved. Once it's all mixed and warm, add your cabbage and kale, and allow to simmer until tender.

When your potatoes are done, drain most of the water off, and set them aside. Remove your bacon and discard most of the drippings, adding the remainder, along with the bacon, to the pot with your potatoes. Once your kale and cabbage are done, add those as well, along with the butter and mash and stir well.

Serve with thyme as garnish, which tastes great once mixed in!

For a softer potato, make all or part of the water you boil them in beer instead (not Guinness!)! They will be light and fluffy, and have much better flavor!

Nothing goes better with colcannon than some Irish soda bread, or onion bread! Stay tuned for my upcoming accompaniment recipes!

And again, nothing says perfect like the addition of cheese to most dishes! English or Irish (more appropriate) cheddar compliments this very well!