Colcannon

Colcannon

Seasonal food for Hallowe'en (or Patrick's Day).

Of course you can make Colcannon at any time of year. But it is hallowed by tradition to this night of all nights.
It is really a very simple dish: a mixture of mashed potato and cooked shredded greens, flavoured with onion and served with melted butter.  Sounds too plain to be interesting? Follow these instructions for a really delicious Irish experience.

Tastebud testing: kale or cabbage?
Undoubtedly the most authentic and traditional ingredient is Curly Kale. But it can be tough and coarse and bitter, taking a long time to cook. Conversely, it can also sometimes be very light and collapse completely like spinach.
For these reasons, tender green cabbage is frequently chosen, .

How much to use? about two-thirds mashed potato to one-third cooked greens.
[I put out a survey question on Facebook to  establish public preference. Kale or cabbage? And in what proportion?]
The answers were well tilted in favour of the above, though the traditional kale has a loyal following still.

Here's how you do it:

Make Mashed Potatoes:
Peel and boil enough spuds for your family (plus a few guests, if you think the doorbell may ring) Allow about 2 potatoes per head.
Cover with plenty of cold water, bring to the boil, reduce heat a little and simmer briskly until tender. Drain immediately, and leave under a folded dry cloth with a saucepan lid on top, to dry off.
Meanwhile wash a head of cabbage; remove the large outer green leaves, wash them, remove the midrib with a knife, and shred.
The remaining "head" may be just quartered and chopped.
Boil it all until just barely tender, don't use too much water and don't cook until soggy. Drain very well.
And meanwhile, heat half a pint of milk in a saucepan.
Finely chop half an onion and add to the milk while it heats. Also add salt and pepper, maybe a very little nutmeg.

When the milk is hot, just below boiling, mash the potatoes adding the milk to achieve a tender but firm mash (not wet!)
Mix in the chopped cooked cabbage in about the proportion of 1/3 cabbage to 2/3rds mashed potato.
Combine carefully and thoroughly, than taste for seasoning.
It should taste savoury and look pleasantly speckled with green; if the cabbage was very pale, you may like to add chopped scallions or chives, at this stage, to get the correct appearance.

Traditionally, some people add charms, the kind of little tokens that are also hidden by some in the brack or in Christmas puddings; eg, a ring for marriage, etc.
In my family the only tradition is for a coin; if you get the coin in your portion, you'll win money during the coming year.

Pile the Colcannon in a dish and smooth the top with a fork: make a hollow on top and in this place a generous chunk of butter (good salty Irish butter is a must, of course)

The butter will melt into a golden pool, and each person should get some of this in their serving.
Almost always served with boiled bacon
Ah, good times!

NOTES
Often eaten on St Patrick's Day, too.
The hot milk can be further enriched by adding cream, and the classic onion seasoning can be enriched by adding garlic (mash thoroughly), or leeks (probably the original form of the recipe)