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Recipe: Irish Colcannon (print out)
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Colcannon, traditionally served in the fall throughout Ireland, is a potato dish with greens, spring onion or chives and a hearty amount of cream and butter. Get the recipe by clicking on the picture, or adding to your cart and we'll print it for you!
INGREDIENTS
- 2 lb potatoes
- 1 T salt
- 1 tub FPP chive butter
- 4-6 oz cream or whole milk
- 6 oz kale
- 3 slices cooked bacon (optional)
DIRECTIONS
- prepare potatoes to your liking, peeled or unpeeled and halved or quartered according to size. Boil the potatoes in well salted water
- destem and finely shred the kale
- gently sauté the kale in 2-3oz of the chive butter, add the cream and simmer for 4-5 minutes to soften
- when the potatoes are soft, drain and mash to your liking using a hand masher, mixer or ricer
- fold the kale into the mash, along with cooked bacon, adding more chive butter, salt and pepper to taste
Leftover colcannon makes a great breakfast, shape into patties, dredge with egg wash and bread crumbs, then sauté in oil and butter, top it with more veggies and a poached egg.
FPP Kitchen: Jacksonville, FL
Our commitment to sustainability and creativity has led us to a delicious endeavor – our very own commercial kitchen. Here, we transform veggie overages and surplus produce into delectable creations that tickle your taste buds while reducing food waste. From mouthwatering preserves to artisanal sauces and soups, our kitchen is a hub of culinary innovation. Join us in savoring the flavors of sustainability, one bite at a time, and discover how we're taking "More Than Just Veggies" to a whole new level.Customers also added these items
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Cookbook: Provisions by Edible NE Florida
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FPP Kitchen: Jacksonville, FL
Recipe: Fried Green Tomato (PRINT OUT)
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