Yield: 1 servings
|7 larges||Potatoes (or more)|
|1 each||Large bunch kale greens|
|Milk or cream as needed|
|4 eaches||Strips of bacon, cut up|
|1 tablespoon||Onion, minced|
|Salt & pepper to taste|
Peel and boil 7 or 8 med. to lge. potatoes until done. Remove stalks from leaves of kale greens and tear or chop into very small pcs. Bring to a boil with a bit of bacon and simmer while potatoes cook. Mash the potatoes with ¼ c. of butter and milk or cream as needed. Add salt and pepper. Drain the chopped, cooked kale. (You should have about twice as many potatoes as kale. Mix the two together with 1 tb. minced onion. Correct seasoning and serve with butter.
NOTE: Colcannon is a mixture of buttered greens and potatoes.
Traditionally concannon was eaten at Halloween. A heaping portion is dished onto each plate. A well is made in the center of the mount to hold a generous portion of butter. The colcannon is eaten from around the outside in. You take a scoop, dip it in the well of butter in the center and eat. With a glass of buttermilk, the WAS a meal in itself. In the Midlands, colcannon is called "thump". In the north and western parts of Ireland it is called "champ". To tell fortunes on Halloween, a ring and a silver coin were mixed into the colcannon...whoever got the ring was soon to marry and whoever got the coin would be wealthy.