Kale & Cabbage Colcannon

St. Paddy's Day post part two, here. In case you didn't see Guinness Braised Corned Beef is here.

Didn't want to overwhelm you with one post so I'll handle all the sides, which specific attention to the colcannon because it's our side show star. 

The cabbage and veggies are easy peasy, so I'll cover those here, too.

Colcannon is preetty much mashed potatoes, whom are my first love I'll add, but these mashed potatoes have met some friends. VEGETABLES. I know. Who asked them to join the party? But it's delicious and you get a dose of veggie mixed in with your mashed potato crush so don't whine too much. It's also delicious. It's creamy and crunchy and the Irish definitely know what to do with potatoes, so give it a whirl (or a whip?) and try it.

For the Colcannon:

6-7 medium to large boiling potatoes
4 tbsp butter
1 small onion, chopped or grated
1/2 cup and 1/4 cups milk, whole or otherwise
1 cup packed kale, finely chopped
1 cup packed cabbage, thinly shredded
2 cups reserved braising liquid or broth
salt to taste

Peel and boil potatoes until fork tender, toss off water and set aside. In a pot add the onion and butter and sauté until onions are translucent, add potatoes, 1/2 cup milk and mash well. 

In a separate pot bring 2 cups of the reserved braising liquid from your braised corned beef to a boil - if you don't have any braising liquid, replace with vegetable broth. Add kale and cabbage to boiling liquid for 5 minutes, strain and toss off liquid. Add cooked vegetables to potato/onion mash. Use 1/4 cup of milk and mash until your desired consistency is reached. Served immediately! 

Is anyone else really tired of overcooked, sad, tired cabbage but me? Cabbage has crunch, and life, at least it does before it gets boiled half to death. I tried to save us from that by searing this cabbage. You won't need to eat it with a spoon, but a knife and a fork! Slainte!

For seared cabbage:

Cut cabbage in wedges and remove all but a small piece of the core - you want this so it doesn't fall apart in the pan. Sprinkle wedges with kosher salt and heat 3 tbsps olive oil in shallow frying pan. Gently place cabbage wedges in the pan, do not crowd. Sear cabbage on each side for about 3 minutes. Remove and serve.

For parsley carrots:

Peel and slice carrots in half oil lightly and add to hot frying pan for 3 minutes. Turn carrots once and add 1/4 cup of water, cover and steam for 3 minutes. Sprinkle carrots with finely chopped parsely, a pinch of kosher salt and serve immediately.

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