By Ed Bruske
aka The Slow CookSometimes the simplest foods are the best.
Into that category I would place Irish colcannon, a rustic mash-up of potatoes, cabbage and onions. Some versions add ham or bacon. But we stuck with the vegetarian original. They say this is traditionally served for Halloween. All I know is the kids in my food appreciation classes went wild for it.
But what's not to like about mashed potatoes? They aren't exactly on my diet. But cabbage adds all kinds of health benefits and the kids didn't seem to notice that they were actually eating a beneficial vegetable besides the potatoes.
Plus, they would gladly spend all day peeling and chopping vegetables.
Start by cutting 1/3 green cabbage into 1-inch pieces. Place these in a steamer basket set inside a heavy pot with water and steam over moderate heat until the cabbage is tender and has turned an olive color.
Meanwhile, peel and cut into 1-inch pieces about 2 pounds Yukon Gold potatoes (you can use ordinary Russets as well). Cover with water in a heavy pot and cook until tender.
In a heavy skillet, saute until soft and lightly browned 2 medium onions cut into medium dice in three tablespoons extra-virgin olive oil (or bacon grease).
When the potatoes are done, drain the water from the pot and mash the potatoes with 3 tablespoons butter and a generous splash of milk. Stir in the cooked cabbage and onions. Season with salt and pepper.
Garnish with chopped scallions and serve warm.