Colcannon casserole

It's St. Patrick's Day tomorrow, so I wanted to share an Irish inspired green dish with you. Perhaps you would also like to make it tomorrow, if it sounds tempting. For me it was the main on the plate, but this can also be made as a side dish.

I made Irish Colcannon with a twist. First of all I used kale as the brassica and then I made a casserole in the oven of the whole thing. I also used a lot of lovely leeks and Cheddar in this dish. I served the casserole with lambs lettuce and homemade kale crisps on the side. Those crispy kale crisps were a nice side with the soft and comforting casserole. I was also glad to find such fresh lambs lettuce for a change. It was a very wholesome dish.

Colcannon casserole

Ingredients

850 g potatoes

2 leeks

2 onions

3 garlic cloves

2 tbsp vegetable oil

4 stalks kale

1 cup dry cider

Salt to taste

Ground black pepper to taste

150 g grated Cheddar

3 tbsp butter

Method

Peel and cook the potatoes, and then mash them. Add some butter and salt to the mash.

Slice the leeks, chop the onions and garlic and cook them in oil until they are soft.

Add the cider, salt and pepper to the mix.

Chop the kale coarsely and remove all the hard bits. Add the kale to the pan and let simmer for a while.

Once you are happy with the leek and kale mix flavour, stir it in to the potato mash. Also stir in the butter and Cheddar.

Place the mix in an oven dish. Here is only a small ramekin depicted, but you can also make this in one large casserole dish.

Bake it in the oven at 200 C for about 15 minutes and enjoy! 

I'm sharing this recipe with this month's Eat Your Greens, a vegan and vegetarian cooking challenge created and hosted by Shaheen from Allotment 2 Kitchen, and co-hosted by me every other month.

Have a nice weekend and St. Paddy's Day, if you're celebrating!

Your VegHog