California Colcannon

Created by our own Joni Marie Newman

Traditional Irish Colcannon is filled with butter and cream and uses only cabbage and potatoes. Being in Southern California, where kale reigns supreme, we came up with this version chock-full of leafy greens! We’re also giving you a light version which uses only olive oil to replace the cream and butter, and a rich version which uses a savory cashew cream. Feel free to use any type of potato in this recipe, and go ahead and leave that skin on to make your life easier.

Yield: About 8 servings

Ingredients

California Colcannon (the light version)

5 lbs red potatoes, quartered

1 bunch curly kale, stems removed and chopped

1/2 head cabbage, shredded

1 bunch spinach (or other leafy green), chopped

1 bunch green onions, chopped

6-8 cloves roasted garlic

1/2 cup olive oil

2 tablespoons stone ground or dijon mustard

Salt and pepper to taste

California Colcannon (the rich version)

For the savory cashew cream:

1 (8oz) box of roasted salted cashews

3 tablespoons tahini*

1/4 cup nutritional yeast

1/2 cup olive oil

6-8 cloves roasted garlic

2 tablespoons stone ground or dijon mustard

water, as needed, to blend

*For a cheesy option, swap the tahini for 2 tablespoons of white miso!

For the Colcannon:

5 lbs red potatoes, quartered

1 bunch curly kale, stems removed and chopped

1/2 head cabbage, shredded

1 bunch spinach (or other leafy green), chopped

1 bunch green onions, chopped

Salt and pepper to taste

Method

Bring a large pot of salted water to a boil. Add potatoes and boil until fork tender, about 15 minutes. Drain water, and return the potatoes to the pot.

To make the cashew cream, if using, simply add all ingredients to a blender and puree until smooth.

Add in all other ingredients and mash with a potato masher. The heat from the potatoes will cook/wilt the greens.