I’m kind of winging it on the history here, but Colcannon is an Irish dish traditionally made with potatoes and cabbage. Yep. That’s it. Cheap and filling. I’m good with cheap and filling, but I had a pretty good idea that my family was not going to be too thrilled. Still, I happened across a recipe in Roz Denny’s Ultimate Vegetarian Cookbook that used kale instead of cabbage.

Good. Because I don’t like cabbage.

I wish I’d taken a picture, but I hadn’t had my brilliant Friday Foodie idea yet, so just pretend there’s a pretty picture here.

Preheat your oven to 375F. Spray a casserole dish with Pam.

Peel and chop 2 lb of potatoes. Boil in plenty of salted water, drain and mash with a bit of butter and milk.

Take 1 bunch of curly kale, tear the leaves off the ribs in bite-sized pieces. Bring a pot of salted water to boil, boil the kale for about 8 minutes, or until tender. Drain.

Mix the potatoes and kale together with a couple of chopped scallions (green onions), some freshly grated nutmeg and a bit of salt and pepper, and spread into the casserole dish. Now take your spoon and make 6…divots…in the mash. Indentations. Holes. Whatever you want to call them. You don’t have to go all the way down to the bottom of the pan, but you’re going to crack a whole egg into each hollow, so make sure they’re just deep enough to accommodate an egg.

Sprinkle some kosher salt over the eggs and bake for 12-15 minutes, or until the eggs are set. When it comes out of the oven, sprinkle a generous handful of grated sharp cheese (I used a sharp white cheddar, but Parmesan will work. Use something with some bite) over the top and it’s done.

There you go. 1 eggy section per person. You can dress this up by flavoring it with mashed roasted garlic, throwing some cayenne into the mix, whatever herbs you want. I can see dill working here, thyme, some fennel fronds, maybe basil. Whatever strikes your fancy.

So, low fat, high carb, meh on the cholesterol because of the egg, but the egg is good on protein. And of course kale is filled with vitamins, even though we boiled it. You could even do this without the egg and serve it as a side dish.

Next time, I’ll remember to take pictures!

ETA: My family loved it! They were surprised because, really? Potatoes and kale with baked eggs on top? But they all told me I needed to make it again.

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