Colcannon and Corn

Sometimes, it’s all about the sides!

Today, for breakfast, we had homemade cinnamon rolls. Not to be outdone, dinner said, “hold my beer,” and came around with colcannon and corn on the cob. Yum!

If you don’t know colcannon, this old Irish recipe traditionally contains cabbage, but here kale is substituted because why not?  This makes a great comfort food side dish with a little nutrition wrapped in!  Everyone in the house likes it, even if they aren’t into greens.

Colcannon

  • 5 lb chopped potatoes (peeled or not)
  • 5 cloves garlic, minced (optional)
  • 4 T olive oil
  • 6-8 cups roughly chopped kale
  • 3 tsp soy sauce
  • 1 tsp liquid smoke
  • 2 T nutritional yeast (optional)
  • 4 T unsweetened soy milk
  • Salt and pepper to taste

Chop potatoes (skins on or off) and put on to boil.  Put olive oil and garlic in a large pan and sauté the garlic until fragrant.  Add kale, soy sauce, and liquid smoke and toss to coat. Cook kale at medium high until tender.  When potatoes are tender, drain.  While potatoes are draining, add milk to kale mix to warm.  Then combine ingredients and mash by hand or with an electric mixer.  I leave these a little more solid than I would mashed potatoes, since the kale is in there.  Salt and pepper to taste.

Instant Pot Corn on the Cob

  • 6-8 ears of corn
  • 2 cups of water

Shuck and clean corn as usual. Add 1 cup of water into the instant pot. Place corn on top of the rack/trivet. Cook at high pressure 2 minutes. Allow to cool for 3 minutes then quick release.

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