Best 7 Yuppie Kolcannon Recipes
Calling all foodies! Are you on the hunt for a hearty and flavorful dish that seamlessly blends traditional Irish cuisine with modern culinary flair? Look no further than the delectable "yuppie kolcannon"! This elevated version of the classic colcannon recipe promises an explosion of flavors and textures that will tantalize your taste buds. Get ready to embark on a culinary journey where creamy mashed potatoes, tender kale, and a medley of unique ingredients come together to create a dish that is both comforting and sophisticated. So, gather your ingredients and let's dive into the delightful world of "yuppie kolcannon"!
Check out the recipes below so you can choose the best recipe for yourself!
YUKON GOLD COLCANNON WITH SAUTEED KALE AND CABBAGE AND BACON BUTTER
Steps:
- For the colcannon: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain well, then return to the pan.
- While the potatoes are cooking, combine the butter and milk in a small saucepan and bring to a simmer over low heat. Add to the potatoes and mash until smooth, adding more milk as needed. Season well with salt and pepper. Cover and keep warm.
- Place a large saute pan over medium heat. Add the bacon and cook, stirring occasionally, until rendered and crisp, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside for the bacon butter. Remove 1 tablespoon of the bacon fat from the pan; reserve this separately for the bacon butter.
- Add a tablespoon or two of canola oil to the pan, depending on how much bacon fat remains. Heat until the oil begins to shimmer. Add the garlic, mustard seeds if using, and chile flakes; cook for 1 minute. Increase the heat to high, add the kale and cabbage, in batches if needed, a splash of water and some salt and pepper. Cook until the greens begin to wilt, tossing constantly at first, about 5 minutes. Continue cooking, stirring occasionally, until crisp-tender, about 5 minutes longer. Add the sugar and vinegar; cook for another 2 minutes.
- For the bacon butter: While the greens are cooking, combine the butter, reserved bacon fat, mustard and 1/4 teaspoon each salt and pepper in a bowl. Mix until smooth. Fold in the reserved bacon and the green onions. (See Cook's Note.)
- Finish the colcannon: Combine the mashed potatoes and the sauteed greens in a bowl. Transfer to a casserole dish and top with a few dollops of bacon butter. Place in a warm oven (200 degrees F) until the butter begins to melt, about 5 minutes.
YUPPIE KOLCANNON
Your Irish Gran's kolcannon doesn't have balsamic vinegar or extra-virgin olive oil in it; but this version is delicious, too. I've never made this with kale, but I'm told that's tasty, too.
Provided by Eula Thompson
Categories Mashed Potatoes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain, and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside.
- Heat the olive oil in a skillet over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage, and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.
Nutrition Facts : Calories 388 calories, Carbohydrate 46.3 g, Cholesterol 43.9 mg, Fat 20.9 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 1052.9 mg, Sugar 6.6 g
YUPPIE KOLCANNON
Your Irish Gran's kolcannon doesn't have balsamic vinegar or extra-virgin olive oil in it; but this version is delicious, too. I've never made this with kale, but I'm told that's tasty, too.
Provided by Eula Thompson
Categories Mashed Potatoes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain, and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside.
- Heat the olive oil in a skillet over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage, and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.
Nutrition Facts : Calories 388 calories, Carbohydrate 46.3 g, Cholesterol 43.9 mg, Fat 20.9 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 1052.9 mg, Sugar 6.6 g
EASY COLCANNON
This tasty and traditional Irish recipe for buttery potatoes and cabbage is good any time of year. -Pam Kennedy, Lubbock, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking., Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft., Drain potato mixture. Mash with milk mixture, butter, salt and pepper.
Nutrition Facts : Calories 131 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 320mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
YUPPIE KOLCANNON
Your Irish Gran's kolcannon doesn't have balsamic vinegar or extra-virgin olive oil in it; but this version is delicious, too. I've never made this with kale, but I'm told that's tasty, too.
Provided by Eula Thompson
Categories Mashed Potatoes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain, and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside.
- Heat the olive oil in a skillet over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage, and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.
Nutrition Facts : Calories 388 calories, Carbohydrate 46.3 g, Cholesterol 43.9 mg, Fat 20.9 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 1052.9 mg, Sugar 6.6 g
YUPPIE KOLCANNON
Your Irish Gran's kolcannon doesn't have balsamic vinegar or extra-virgin olive oil in it; but this version is delicious, too. I've never made this with kale, but I'm told that's tasty, too.
Provided by Eula Thompson
Categories Mashed Potatoes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain, and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside.
- Heat the olive oil in a skillet over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage, and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.
Nutrition Facts : Calories 388 calories, Carbohydrate 46.3 g, Cholesterol 43.9 mg, Fat 20.9 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 1052.9 mg, Sugar 6.6 g
YUPPIE KOLCANNON
Your Irish Gran's kolcannon doesn't have balsamic vinegar or extra-virgin olive oil in it; but this version is delicious, too. I've never made this with kale, but I'm told that's tasty, too.
Provided by Eula Thompson
Categories Mashed Potatoes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain, and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside.
- Heat the olive oil in a skillet over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage, and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.
Nutrition Facts : Calories 388 calories, Carbohydrate 46.3 g, Cholesterol 43.9 mg, Fat 20.9 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 1052.9 mg, Sugar 6.6 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your kolcannon.
- Don't overcook the potatoes. They should be tender but still hold their shape.
- Mash the potatoes until they are smooth and creamy. Lumps will make your kolcannon less enjoyable to eat.
- Add the cabbage and kale in stages. This will help to prevent them from overcooking.
- Season your kolcannon to taste. Salt, pepper, and garlic powder are all good options.
- Serve your kolcannon immediately. It is best enjoyed fresh out of the pot.
Conclusion:
Kolcannon is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting meal, give kolcannon a try.
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