Colcannon with Bacon

Colcannon with Bacon

(Serves about 16 as a side)

Colcannon is a traditional Irish dish made of mashed potatoes, sautéed onions and sautéed Cabbage or Kale and is often served with Irish bacon.  This is my own twist on the basic that will get even non-veggie eaters to adore eating veggies!  This dish does take a bit of juggling around the stove but the results are well worth it and because this recipe makes such a large amount, you will have plenty of leftovers to go with lunches all week long or perhaps just enough for one meal that includes a few teenagers!

1 head cabbage, cut into 6-8 wedges

2 large onions cut into about 8 sections

2-3 pounds potatoes, cubed

8 slices bacon

Olive oil, salt and pepper.

1. Preheat oven to 450’F.
2. Boil and mash potatoes, adding milk and butter to make them creamy.
3. Chop cabbage and onions into about 8 wedges, discard cores.  Lay on baking pans and drape bacon across wedges.  Drizzle with olive oil. Add salt and pepper to taste.  Roast about 30 min.  Rotate at 15 min if oven cooks unevenly.

Combine bacon, cabbage and mashed potatoes.  Serve Immediately and Enjoy!

Baked Chard Stems with Butter and Parmesan Recipe

We love to hear how recipes turned out for you and how you might have changed it and made it your own for your family.  Please feel free to share with us here or at the markets as well as pass these recipes on!  Enjoy!

Baked Chard Stems with Butter and Parmesan

(Serves 4 as a side)

1 pound chard stems (approx. 12 large stems)

Salt

3 Tbsp unsalted butter

¾ C. Grated Parmesan cheese

1. Preheat oven to 400’F.  Bring about 4 quarts water to a boil.  Lightly grease an 8 in. square baking dish.
2. Add Chard stems and salt to the boiling water.  Cook until almost tender, about 8 min.  Drain.
3. Lay 3 or 4 stems in baking dish in a single layer, cutting to fit.  Dot with some of the butter and sprinkle with some of the cheese.  Repeat this process three or four times, alternating the direction of the stems in each layer until all chard, butter and cheese have been used.

Bake until chard is very tender and the top of the casserole is lightly browned, about 25 minute.  Serve Immediately.

Garlicky Chard Recipe

Garlicky Chard

(Serves 4-6 as a side)

2 Tbsp olive oil or other oil of choice

2 med. Onions, halved and thinly sliced

4 med. Garlic cloves, minced

2 ½ lb Chard, stems discarded, Leaves washed, shaken and roughly chopped (about 12 packed cups)

Salt and fresh-ground black pepper

1. Heat oil in stockpot deep enough to hold greens.  Add onions and sauté until golden brown, about 8 min.  Add Garlic and cook until fragrant, about 1 min.
2. Add damp Chard, stir well to coat with oil, cover and cook, stirring a few times until wilted, about 5 minutes.  Season with salt and pepper to taste.
3. If desired, simmer uncovered for several minutes to evaporate excess liquid or use liquid to moisten rice, polenta, mashed potatoes, pureed beans, or meat.

Variations:

For an Asian style dish, replace olive oil with roasted peanut oil; add 1 tbsp minced fresh gingerroot and 2 med. Scallions, sliced thinly with the garlic to the Garlicky chard.  Substitute also, 1 tbsp soy sauce for the salt, or more to taste, and drizzle with a tsp or two of toasted sesame oil just before serving.

For a Mexican influence, add a minced jalapeno chile pepper with the garlic and serve the dish with lime wedges.