Since I haven’t yet made it to Ireland—just yet, this meal is in lieu of being unable to eat Colcannon in a 5-star restaurant spot known for local flavor. That definitely saddens me but I know I will be there someday eating Colcannon better than mine, or wouldn’t it be? Who knows! I can only tell you once I find out and to find out I had to make my own Colcannon and plan a trip like immediately or maybe yesterday. Run on sentence? Who cares! This Colcannon is too good to worry about my grammar at this point. I am the #grammarpolice though so don’t try me in the comments with bad grammar or I will jump on your back like a roaring lion. Anyways…
I made a promise at the end of last month that I would make more Irish cuisine inspired meals. This is a promise that I intend to keep. With that being said, last week I decided to make Colcannon for our meal preps. I would have loved it with a leg of lamb. Instead, I mixed it up with some added purple potatoes!
Do you like to meal prep for the week? It’s a pretty easy side dish to make for weekly meals and I added my own little twist, too! I served it as the starchy vegetable for the meal preps my wife takes to work during the week. And, don’t forget that I also go to the field to interpret, so those days I make sure to take a lunch box full of goodies, too.
Last year, she went part time at her staff job to focus more on our own family businesses. If you thought this meant less lunchbox meal days, you’re wrong. She still works her weekend shifts because, let’s be real, it brings in a lot of money for us. Regardless of working less hours under someone else, she still has to go out to the fields for meetings, endorsements, so on and so forth.
For long days when my honey is out and about, we make sure to plan out healthy meal preps for her to take in a lunchbox. Vice versa, I take meal preps out to the field, while I prefer traveling the world cooking in tiny kitchens that aren’t mine or eating fine dine cuisine in an alley somewhere in Europe. Every single bite of our homemade Colcannon is enough to put that all on hold and savor the moment. Seize the day…C’est la vie.
A traditional dish of Irish cuisine, Colcannon is a creamy blend of russet potatoes and fresh leafy green kale. Served best as an accompaniment to a leg of lamb.
4 lbs russet potatoes, mashed
1 cup leeks, chopped
2 bags of kale
1 tbsp coconut oil
1 ¼ cup Fairlife milk
½ cup grass-fed butter*
Sea salt, to taste
Spray coconut oil
Chop potatoes and leeks. Set aside the leeks.
Fill a large pot with water, bring to a boil.
Lightly grease pan with coconut oil. Sauté leeks and kale for a few minutes. Remove from heat.
Add potatoes to boiling water. Cook for 20 minutes or until tender. Drain water. Toss back into the pot. Mash with potato masher. Season with salt. Add butter and milk. Stir to combine. Fold in your sautéed greens.
Spray casserole dish with coconut oil. Fill with Colcannon. Using a spoon, create a well in the middle to fill with butter after. Broil for 5 minutes. Allow to cool.