This classic Irish dish, made with fresh Bare Acre Kale and Bare Acre Scallions, is the perfect comfort food for any meal.
Colcannon is a traditional Irish dish made from mashed potatoes mixed with greens like kale (or cabbage.) Its roots trace back to the 18th century, when potatoes became a staple of the Irish diet. Colcannon’s name comes from the Gaelic “cal ceannann,” meaning “white-headed cabbage,” reflecting its original use of cabbage before kale became popular.
This dish was particularly associated with the harvest season of September & October and was also often enjoyed during Halloween celebrations. In rural Ireland, families would hide small charms or coins in the colcannon, and finding one was said to bring luck. For example, a ring would signify an upcoming marriage, while a coin promised wealth.
Colcannon was also part of the frugal, resourceful Irish cuisine, combining simple, readily available ingredients to create a nourishing, filling meal. Traditionally, it was served as a side dish with salted pork or bacon, though it could also stand alone as a hearty main course.
Today, colcannon remains a beloved comfort food, representing the essence of Irish home cooking. This is Ber’s gourmet version of colcannon using ingredients avaialble in The Bare Acre Farm Shop right now. It is perfect on its own or makes a wonderful side, adding a delicious and traditional twist to meat or fish dishes
Bare Acre Gourmet Colcannon.
This classic Irish dish, made with fresh Bare Acre Kale and Bare Acre Scallions, is the perfect comfort food for any meal.
Ingredients:
- 450g Bare Acre Kale, chopped
- 900g potatoes (preferably floury, like Russet or Maris Piper), peeled and cubed
- 4-5 Bare Acre Scallions, finely chopped
- 120g butter (divided)
- 120ml heavy cream or milk (adjust to desired consistency)
- Salt and pepper to taste
- Optional: Crisp bacon bits or a poached egg for extra richness
Instructions:
Cook the Potatoes:
In a large pot, cover the peeled and cubed potatoes with cold water. Add a pinch of salt and bring to a boil. Simmer for about 15 minutes or until the potatoes are fork-tender. Drain and set aside.Prepare the Kale:
While the potatoes are cooking, steam or blanch the Bare Acre Kale in a separate pot for about 5 minutes until tender but still vibrant green. Drain and set aside.Sauté the Scallions:
In a large pan, melt 30g of butter over medium heat. Add the Bare Acre Scallions and sauté for 2-3 minutes until soft and fragrant.Mash the Potatoes:
Return the drained potatoes to the pot. Add the remaining butter and mash until smooth. Gradually add the cream (or milk) until the potatoes reach your desired creamy consistency.Mix Everything Together:
Stir in the sautéed scallions and cooked kale into the mashed potatoes. Season with salt and pepper to taste.Serve:
Spoon the colcannon into serving bowls, and if desired, top with crispy bacon bits or a poached egg for an extra twist.
Enjoy this farm-fresh, hearty dish using the best from Bare Acre Farm Shop!
