Colcannon is an Irish dish that was a part of our regular family rotation growing up. It is traditionally made with cabbage and potatoes, and it's delicious that way. I make traditional colcannon for St. Patrick's day every year. But as a regular part of my grown up dinner rotation, I make a more modern version with kale and sausage. Recipe follows.
1 medium onion. chopped
1 bunch kale, chopped
2 sausages (I used a tasty chicken and fennel sausage from my local butcher)
8 oz. sharp cheddar, shredded
2 tbsp olive oil
1. Preheat oven to 400.
2. Boil potatoes until tender. Drain and return to pot. Set aside.
3. Heat oil in large sautee pan or skillet. Sautee onions over medium-high heat until just beginning to brown. Squeeze sausage meat from casings and into the pan with onions. If you have pre-cooked or veggie sausages, chop into bits and add to the pan. Continue to sautee, breaking up the sausage into little bits, until sausage is cooked through.
4. Add kale to pan. Sautee until leaves turn bright green and are coated in oil. Reduce heat to low and cover. Cook until kale is tender.
5. Meanwhile, mash potatoes in pot. Add sausage and kale mixture to pot with half of the shredded cheese. Mix until combined.
6. Transfer to 9 inch pie dish. Cover with remaining cheese.
7. Bake until cheese on top is golden and beginning to brown.
meaty cheese cauliflower recipe. Ha! I guess you all know what I like to eat. I hope you like it too.