Saturday, November 1, 2014

Colcannon

I love autumn: it's colors and smells and crispness and holidays. It's my favorite season.

Colcannon is the perfect autumn side dish. It uses vegetables that are abundant in my CSA this week. It is easily modified for what I have on hand. It is also a traditional Irish dish for All Hallows' Eve. It is just the comfort food to stick to the ribs before heading out for tricks and treats. I made up a pot of it late in the afternoon, and it set us up nicely for the evening.

Colcannon



Colcannon

Modified from recipes at Catholic Culture and Simply Recipes

Serving Size: 4

Summary:

A hearty, stick-to-your-ribs side dish. I serve this on Halloween before trick-or-treating.

Ingredients:

4 large russet potatoes, peeled and diced
4 cups water
1 teaspoon salt
6 tablespoons unsalted butter
3 cups spinach, rinsed and chopped
1 medium leeks, sliced
2 cloves garlic, minced
1 cup milk
salt, to taste
white pepper, to taste

Directions:

1. Boil the potatoes in the water with 1 teaspoon of salt until tender. Drain and set aside.

2. In the same pot, melt the butter. Add the spinach, leek and garlic. Sauté until the spinach wilts and the onions soften.

3. Add the milk to the greens and stir to combine. Heat until steamy.

4. Return the potatoes to the pot and mash until desired consistency. Season to taste with salt and white pepper.

Notes:

The amounts in this recipe are approximate. The greens and onion can easily be substituted with kale, cabbage, yellow onion or scallions. Cream can substitute for the milk.

Serve with butter. May also add a favorite cheese, such as grated parmesan.

Is this real food? Yes. Potatoes, spinach and leek from our organic CSA. Garlic organically grown by a friend. Real Salt. Organic milk and butter from the grocery store. I think the only conventional ingredient was the white pepper.

Linked up at: Full Plate Thursday

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