St. Patrick’s Day
A few years ago I had a green food themed potluck for St. Patrick’s Day. While I am part Irish, I didn’t grow eating foods that were Irish in nature, and we didn’t eat anything special on St. Patrick’s Day. I had recently read something about Colcannon though, and I wanted to give it a try for the potluck. I didn’t use a recipe – I just made mashed potatoes and mixed it with sautéed leeks and cabbage. People asked me for the recipe later, and when I told them that I didn’t have one, they eyed me suspiciously, as if I was refusing to share a well-guarded family secret.
I’ve made Colcannon several times since then, and I’ve finally decided to write down the recipe. I have no idea if this is how it’s supposed to be made, but this is how I make it. I do know that traditionally, Colcannon is made with either kale or cabbage. I’ve opted for kale in this version, but it’s just as tasty when made with cabbage.
I grew up hating mashed potatoes, because it seemed like eating paste to me. I’ve grown to love it by leaving the potato skins on for texture and keeping the mixture kind of lumpy. If you like your mashed potatoes a little smoother, go ahead and peel the potatoes.
Mashed potatoes are loaded with kale, leeks, and scallions in this Vegan Colcannon recipe. It’s the ultimate dish to serve on St. Patrick’s Day, but it’s great just about any day of the year, too!
- 6 medium-sized russet potatoes, scrubbed and diced
- 2 teaspoons salt, divided
- 1 teaspoon olive oil
- 2 leeks, chopped
- 4 cups kale, chopped into bite-sized pieces
- 4 scallions
- 1 cup non-dairy milk
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- ½ teaspoon black pepper
- ¼ cup parsley
Place the potatoes in a large pot and cover with enough water to cover the pieces with an extra inch or two. Add a teaspoon of salt to the water. Bring to a boil, and then reduce heat to medium. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
While the potatoes are cooking, heat the olive oil in a pan over medium-high heat and add the leeks. Sprinkle with ½ teaspoon of salt, which will help them caramelize. Cook for about 10 minutes, until the have begun to brown.
Add the kale and scallions to the pan, and cook until the kale wilts.
Drain the potatoes, and place them back in the pot along with ½ teaspoon of salt, the non-dairy milk, olive oil, nutritional yeast, and black pepper. Mash until the potatoes reach your desired mashed potato consistency.
Add the leeks, kale, and scallions to the potatoes and mix it all together.
Garnish with the parsley and serve hot.
Other delicious St. Patrick’s Day recipes include:
- Shepherd’s Pie with Cauliflower Millet Mash Crust
- Stout, Seitan, and Cabbage Casserole
- Soda Bread
- Shamrock Shake