I’m not a fan of cooked kale by itself. I normally have to hide it in something like I do with my chili. A few weeks ago my mum made colcannon and we all loved it so I asked for the recipe as we have an abundance of kale to eat. This is my version of her version of colcannon. As I have said before we aren’t very good at following recipes exactly!
I start the potatoes for the mash at the beginning.
In an oven safe skillet I pour olive oil to cover the bottom.
I then chop up celery, onion, and garlic to saute in the olive oil. The celery in our garden seems to be more leaf than stem this year but the flavour is still really good.
Saute for a few minutes. In the meantime, boil some water to make 2 cups of broth. I use the veg broth that we have. Pour into the skillet and simmer. Add a bit of mustard, we used stone ground mustard to taste. Add the kale.
Simmer until the kale cooks down.
For the mash I add salt and pepper, butter, and milk. Spread it over the kale mixture and top with cheddar cheese. We used Kerry Gold that says it is from Ireland. Wonder if it is actually sold in Ireland. Either way it is tasty.
Pop the skillet under the broiler until it is a melty lovely golden colour.
We cooked up some Irish bangers to go on the side. I have to say both went really well with the HP brown sauce.
This took about 30-40 minutes total to put together. It’s a great meal for autumn and the kids love it. Though when I mentioned we were having kale for dinner to my daughter’s friends they decided to eat at home. Their loss!