Monday, October 1, 2012


I would not even know this dish existed if my friend Kara hadn't mentioned she was going to make it from items received in her CSA box. Colcannon is an Irish dish with potatoes and greens and I guess at some point people started adding all sorts of other good things in there. I'm sure glad I found out about it because, YUM!

2 lbs. potatoes, gold or red skinned
Extra virgin olive oil
1 large onion, any color
1-2 c. hearty greens such as cabbage, kale, collards or chard, de-stemmed and chopped into bitesize pieces
Sea salt
Black pepper
3 Tbsp. vegan chive & garlic cream cheese, or vegan sour cream plus 2 Tbsp. chopped chives
Plain soy milk to thin, probably about 1/2 c.

1) Cut the potatoes into 1" chunks, place them in a large pot and cover them with cold water. Bring them up to a boil, add 1 tsp. of sea salt, and let them cook for 15 minutes. Once they're done drain them and return them to the pot.

2) As the potatoes cook, add a little olive oil to a saute pan and caramelize the sliced onion over medium high heat. This will take about 15-17 minutes and once it starts to brown you should stir it frequently to avoid burning. When the onion is almost finished cooking add the chopped greens for the last 3-5 minutes to wilt and soften them.

3) Once the potatoes have been drained mash them up really well with a potato masher and then add the remaining ingredients (except for the soy milk) and stir together.

4) Add the soy milk 1/4 c. at a time and stir to incorporate. Once the potatoes reach a nice creamy consistency you can stop adding the soy milk.

This makes about 6 servings.

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