While looking up food ideas online I came across websites about the old Irish tradition of serving colcannon on Halloween. I had heard of colcannon before but never tried it. I’m sure it will end up in our regular rotation because it is so easy, tasty, cheap, and filling.
According to several things that I have read, colcannon was traditionally served on Halloween in Ireland because they would stir in coins or sometimes golden rings. The kids would find the coins and keep them, and whoever found the ring was supposed to be married, or meet the person they were to marry, within the next year. Other stories state that the person who finds the ring will have good luck for the year. This page has some information about Celtic Halloween traditions.
I adapted this recipe from Paula Deen’s colcannon recipe, which says it is originally from Jason Priestly. (of 90210???) While cooking I discovered that our milk had gone bad, so I mashed the potatoes with some homemade ranch. It seemed to work well, though I would have used milk if we had it. We had this with a corned beef that we cooked in the crock pot.
•7 small russet potatoes
•1/2 cup butter, divided
•1/2 cup green onions, sliced
•1 bunch kale, cholled
•1 small head of cabbage, chopped
•salt and pepper to taste
•1/2 teaspoon garlic powder
•a few dashes of nutmeg
•1 cup chicken stock
•1/4 cup milk (or ranch!)
Peel and boil the potatoes.
Heat 1/4 cup butter in a Dutch oven over medium high heat. Add the green onions. Add the kale and cabbage, a little bit at a time until it cooks down. Season with the salt, pepper, garlic powder, and nutmeg. Add the chicken stock and cover, stirring occasionally until the kale and cabbage are very tender.
Mash the potatoes with the remaining butter and milk. Stir the potatoes into the cabbage mixture and heat through.