Irish Colcannon

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and adds a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

cabbage

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and adds a unique taste.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide a milder onion flavor and are often more affordable.

Put yukon gold potatoes into cold water and bring to a boil.

Once boiling, salt the water and boil until tender.

Remove the core from the cabbage and chop it finely.

Chop the spring onions finely, reserving a couple for topping.

Add half a stick of butter to a skillet and melt it.

Add the green onions to the skillet and cook for a couple of minutes.

Add the chopped cabbage to the skillet, season with black pepper, and cook until soft and wilted, about 10 minutes, covering the skillet and turning the heat down to low.

Drain the potatoes and let them steam dry under a tea towel.

Once the cabbage is cooked, add in heavy cream.

Rice the potatoes, keeping the skin on.

Add the riced potatoes directly into the cabbage mixture and mix well.

Add salt if needed and plate up the dish.

Top with a pad of salted butter and finish with reserved spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens