Bok Choi Colcannon
Colcannon is something we have enjoyed around our table before I even knew to call it that. I have made many variations of this potato dish using cabbage of various kinds and onions of many kinds also. Being a tradition at this time of the year, I knew it was time to make it again, this time trying something yet different. I recently discovered an asian market not too far away and they have a wonderful produce department. We enjoy bok choi made other ways and since it is in the cabbage family I thought it would make a perfect combination along with green onions & potatoes for this year's colcannon. My "recipe" is not really a precise one but it works for me. I used several large russet potatoes--peeled, chunked and boiled in salted water. Stir fried about a pound of baby bok choi & 1 bunch of green onions in about 2 tablespoons of butter. The bok choi & onions were roughly chopped. Mashed the potatoes (this time with about a half stick of butter and a bit of half & half) & then added the almost browned greens to the potatoes & mixed them together. Very good as the bok choi is quite mild & the green onion added just the right extra something.
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Comments
Sher--I really liked the mild taste of the bok choy but think the green onions helped the dish too.
Hello Gini--traditional Irish. Lots of people serve it around St. Patrick's Day. There are lots of versions of it.
Good to see everyone!
I once saw a show on the Food Network where they travelled to Ireland and had someone make authentic colcannon. I remember my mouth watering. That's how I felt when I saw your photo ... and what a great idea with the bok choy!