Some of my blogging friends and I joined together to “Celebrate Green and Welcome Spring.” We shared dishes featuring naturally green ingredients. I chose to share Colcannon Cheesy Potatoes with Kale. It’s a fun twist on a classic Irish recipe that I thought would be a great side dish for your St. Patrick’s Day celebrations.
Traditionally colcannon is made from mashed potatoes combined with cabbage or kale. And while I think it makes a great St. Patrick’s Day dish, history shows that it was most often shared at Halloween.
For the first layer of this dish we make a mixture consisting of cream cheese or Boursin Spread, sliced scallions, shredded white cheddar cheese, and chopped baby kale then spread it into the bottom of a 9-inch square pan.
Another fun bit of colcannon history was that traditionally charms were hidden in the mixture. Your fortune, or fate if you will, depended on which charm you were served. A ring meant you would get married in the coming year while a button (for the gentlemen) meant you would remain a bachelor and a thimble (for the ladies) meant you would remain a spinster. Finding a coin in your serving of colcannon meant you would come into wealth. Ha! What fun we shall have with OUR Colcannon Cheesy Potatoes with Kale.
In fact, while we could mix our kale mixture with mashed potatoes which is classic, adding a layer of potato puffs sprinkled with cheddar cheese instead was too hard to resist.
Be sure to check out the other wonderfully green recipes below from my “Celebrating Green and Welcoming Spring” friends.
Colcannon Cheesy Potatoes with Kale
- 8- ounces Boursin spread or cream cheese
- 1/2 cup milk
- 8- ounces white cheddar cheese grated
- 1/4 tsp. freshly cracked black pepper
- 3 cups baby kale finely chopped
- 2 scallions thinly sliced
- 4 cups frozen potato puffs
- Preheat oven to 400 degrees.
- Whisk together Boursin or cream cheese spread and milk. Stir in 1 cup shredded cheddar cheese, black pepper, scallions, and chopped kale. Spread mixture in bottom of 9×9 pan.
- Arrange potato puffs in rows on top of cheese; top with remaining cheddar cheese.
- Bake for 35 – 40 minutes until potatoes are crisp and cheese is bubbly. Allow to stand 5 minutes before serving.
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Roasted Tomato & Spinach Foccocia ~ Cooking From a SAHM
Lox me up and throw away the Key ~ Moore or Less Cooking Blog
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