Great Greens for St. Paddy’s Day

I like to bring up the volume of the greens and let the potatoes play a supporting role in this version of colcannon.

We still have some open seats for this Saturday's class on St. Patrick's Day foods at Pacific Culinary Studio. Please join me this weekend for this and other recipes!

Though we usually indulge in colcannon but once a year here in the US, it was commonly eaten year-round in Ireland. It was traditionally a mostly-mashers affair, sometimes flavored with a bit of meat, and always containing some kind of green like kale or cabbage. I like to bring up the volume of the greens and let the potatoes play a supporting role in this version. I flavor it with some Irish blue cheese, heavy cream and a dose of honey. If you can’t get ahold of the Cashel Blue Cheese mentioned here in the recipe (and that would be a shame), a good quality cow’s milk, semisoft blue cheese will do. 


Colcannon 4

An Uncommon Colcannon
  • 1/3 cup apple cider vinegar
  • 1 Tbsp. honey
  • 1 tsp. toasted caraway, ground
  • 2 Tbsp. whole cream
  • ¼ cup olive oil
  • 1-3 oz. Cashel Blue Irish Farmhouse Cheese (can be found at DeLaurenti in Pike Place Market) or other semisoft blue cheese like Cambozola
  • 3-4 oz. or 6-7 leaves of kale cut in fine ribbons
  • 1/8th head red cabbage (about 2 cups), sliced very thin
  • 1 celery root, peeled and finely julienned
  • 2 small Yukon potatoes, boiled and gently mashed
  • Salt and pepper, to taste

Combine vinegar, honey, caraway, cream and oil together.  Whisk well.  Crumble the cheese into small cubes and toss in the dressing until coated; set aside.  

Combine kale, red cabbage, celery root and potatoes.  Dress with the cheese sauce, toss well and season with salt and pepper.  Let rest several minutes at room temperature to absorb liquid and intensify in flavor.  Serves 4-6.

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