Colcannon with cabbagE
Makes four ½ cup servings
Ingredients
2 lbs potatoes (boiled in advance)
2 cloves garlic, minced
½ cup milk
1 cup green cabbage chopped into thin ribbons
1 tablespoon olive oil
Salt and pepper to taste
Instructions
In a deep skillet, cook the garlic and olive oil until fragrant, around 3-4 minutes.
Add the cabbage and cook for a few minutes longer until tender.
In a separate bowl, mash potatoes with the milk.
Stir all ingredients together and heat until warmed through.
Top with butter, chives or other fresh herbs!
Colcannon is a traditional Irish dish, brought to us originally by Chef Sonya Joy Key as part of our Chef in the Classroom Program. You can substitute kale, collards or green peas for the cabbage.
Taste testing is an important part of our Farm to School Program. Families who sign up for remote meals will have a brief survey emailed to them where they can provide feedback on the recipe. Please take a minute to tell us what you think! The results will help us decide if we should serve this recipe again in the future.