Colcannon - Potatoes And Greens! - 18th Century Cooking

[@wvblue4658]

Many years ago, a good friend taught me to make this in the way her grandmother, an Irish immigrant, made it. She used kale, and if the deer don't get to it, I can pick kale from my garden throughout the winter. I've brushed snow away to get to it many times. My friend said her grandmother always served colcannon with a poached egg on top. I do too, and it's very good this way. My friend taught me to saute a bit of onion in butter and add the chopped, cooked kale to this before adding it to the potatoes. She said it's best to salt and pepper the kale first too, because the potatoes are greedy and won't share.

[@ethelryan257]

My Irish grandmother did it that way, too!

[@Ikwigsjoyful]

Oh, I like that about the potatoes being too greedy to share the salt; that will always stick in my mind when I make this recipe!

[@wvblue4658]

@@Ikwigsjoyful It has been nearly 50 years since my friend said this, imitating her Grandma Boyle's Irish brogue when she did. It certainly stuck with me!

[@ragnkja]

If you salt the mashed potatoes too early, they'll turn into glue. It's safer to season the greens and stir them in last.

[@vigilantcosmicpenguin8721]

@@Ikwigsjoyful Calling the potatoes greedy is a charming touch, and it's also really solid cooking advice. Make sure the salt is even.

[@sarahjarden8306]

Did you ever eat colcannon When 'twas made with thickened cream, And the greens and scallions blended Like the pictures in a dream ? Did you ever make a hole in top To hide the melting cake Of the clover flavoured butter Which your mother used to make? Traditional Irish rhyme to do with colcannon :-)

[@vigilantcosmicpenguin8721]

Wonderful that a dish like this is so special to people that they wrote poetry about it.

[@CyberSerene]

Oooo clover butter sounds heavenly! Love this rhyme!

[@UndrState]

Clover flavoured butter , sounds interesting !

[@kanethompson708]

☺

[@lellyt2372]

The butter is clover flavoured because the cows ate it. It wasn't an addition to the butter when it was churned (my mother churned butter at her aunt's house in rural Ireland when she was a girl and she said you could tell when the cows had been eating the clover and when they had been eating buttercups by the milk. I don't churn butter, even though I still live in rural Ireland but I can buy it from a farmers market. I can't tell the difference though 🥺 a lost art

[@b_uppy]

I tried colcannon recently and it became an addiction. The Irish likely used mostly cabbage in the Spring as kale would be just starting in the garden. I add in some kale into *a mostly cabbage base,* with the potatoes. Kale 'ups' the pretty and still tastes absolutely delicious. I used (James Beard's?) recipe, and it uses cabbage and bacon, too. It said 'when you think you've added enough pepper, add some more'. Excellent advice.

[@qualqui]

Up in Canada there's Howard and his wife Bev always complaining he adds way too much pepper when the meal doesn't really require it! 🤣😂

[@floramew]

After seeing this vid, I'm now planning on attempting to make this for the actual st padraig's day on-- Thursday is it?-- and amending my grocery order as well. I'll still use kale, but the cabbage makes a lot of sense, & makes this even more affordable as a dish (at least where I am).

[@JHnat]

@@floramew isn't cabbage always going to be cheaper than kale no matter where one is at. This is based off the assumption that on buys according to the season as now there's abilities to manipulate gardening?

[@b_uppy]

@@floramew Cabbage has better flavor in this dish, but some kale is a nice way to add color and vitamins.

[@b_uppy]

@@qualqui Lol. The chef's recipe I borrowed worked so this would get to be the exception to the rule, I guess. Normally the pepper is added in the cooking stage for best effect.

[@LordoftheOzarks]

Anything with potatoes- "This is a classic Irish dish" My wife is Irish. We make this but with green cabbage wilted. We also make champ, which is basically mashed potatoes with lots of butter and topped with green onion.

[@jonathonchappell]

Champ was my grandfather's favourite!

[@Dirty_Squirrell]

We add the green onion throughout the mash, not just on top. Lots of it.

[@Yogpodfan420]

as a First Nations and Irish person it’s like not even Irish potatoes are native to North America

[@LordoftheOzarks]

@@Yogpodfan420 Potatoes are native to South America. Namely Peru. Transported to Europe by the Spanish in the 1500s....Cabbage is more a traditional food. The reason the Irish are associated with potatoes is because of the famine, when thats mainly all they had to survive on.

[@themaskedman221]

It's funny because the joke in Europe, and particularly Western Europe, is that you can divide the continent (or region) by culinary preferences, namely potato Europe and tomato Europe. Ireland does fall squarely into potato Europe, but so does northern France, Belgium, the Netherlands, Scandinavia (and of course Britain). Even as far south as Northern Italy there's much more of a reliance on potatoes in their diets than in Southern Europe (where they have tomato diets, according to the joke). There's obviously some truth to this but like all things it's a simplification of reality. Ireland is a very modern country and most of those old fashioned dishes - boxty, colcannon etc - have been modernized as well. In some cosmopolitan areas of Dublin you'd have an easier time finding Persian food than this stuff. The Irish also have their 21st Century, multicultural culinary inventions, like the infamous spice bag.

[@lactobacillusprime]

The Kale Potato combination was a well known combination of the era in the Netherlands as well. What often also was introduced was a smoked sausage sometimes with a little mustard on it and if possible Gravy. "Dutch Boerenkool stammpot" = farmers cabbage hodgepodge (lit.translated) and fun fact, it's still consumed to this day. Dutch Boerenkool Stamppot is probably one of the oldest and most authentic Dutch dishes and is just as authentic in it's Irish form. :)

[@elricthebald]

Was about to say the same. Classic Dutch dish. Boerenkool met worst. 🤤

[@ragnkja]

Mashed vegetables (with or without potatoes depending on the time period) is probably traditional all over Northern Europe, usually eaten with sausage by those who could afford it.

[@terryt.1643]

I am not a fan of corned beef so I’m going to be having sausage with my Colcannon tomorrow for St. Patrick’s Day. Thanks for the idea! ☘️

[@gary637]

If we are going to be accurate, St Patrick lived, worked and died in Ulster where we traditionally eat Champ, not Colcannon. Mashed potatoes, mixed together with warmed finely chopped scallions sauteed in butter with salt and pepper. Lovely with sausage and bacon on the side. That's my dinner idea sorted for tonight!

[@Vektor-Gaming-and-Design]

My Nana is from Ireland and moved to America when she was 11. She's now 86. She grew up on a farm in Northern Ireland, in County Claire. She loves to make this super simple dish she calls "Boiled Dinner". Ham, Potatoes, Turnips, and Cabbage all cut up in big chunks with some salt and brought to a boil in a large stock pot. Then let simmer for about an 1.5 hours and serve with optional apple cider vinegar. She had other simple dishes that I loved like "googies" or a googie egg, I'm not sure if I'm spelling that right but it's basically soft-boiled eggs with the yolk runny served in an egg cup. She would also make a nice side of mashed turnips and butter as a Thanksgiving side. She always tells me stories of her life back in Ireland where they butchered chickens right in the kitchen on a stump, on a dirt floor. She would cook mushrooms just sit them up on their heads by the fireplace and would drink the juice that pooled in them after they cooked. She even told me stories about how while on the farm she once pulled "some large sweet root vegetable" from the ground (she had no clue what it was other than saying it was sweet but otherwise tasteless) and ate it dirt and all. All in all my Nana always reminded me that they were very poor and would eat almost anything. Lots of her brothers died from Scarlet Fever.

[@muri134]

Co Clare is not in Northern Ireland it's in the West of Ireland

[@Camcolito]

Not ham, bacon.

[@seano4977]

My mum was Irish and this reminds me of something she used to make called Champ. Rather than greens, spring onions were added. My Nan from Sligo used to make a meal that sounds strange but I assure you once you try it you'll make it again and again. It's a heap of mashed potatoes, on top of this loads of fried onions and on top of that soft fried eggs. Season with salt and pepper. Chop together and it's the food of god's. 😁

[@alistairthompson8311]

Egg fried potato instead of egg fried rice. Sounds bloody tasty.

[@danamarcotteseiler7423]

We had this in my family too

[@seano4977]

@@danamarcotteseiler7423 I'm glad to see other people like it too. My mother passed away years ago. I explain it to people and they kinda wrinkle their nose at it until they try it then they love it and I think my mum's legacy lives on. Lol.

[@vigilantcosmicpenguin8721]

Potatoes, onions, eggs... yep, that's all you need for a good meal.

[@YesYes-xb6he]

Thursday night tea when I was growing up 🙂 If we had it any earlier than Thursday we knew we were in for a couple of tough days (dad was paid on Friday)

[@triniraper]

that table is a damn good table, its been there for so many years and it looks so new

[@FentzFire]

I'd love to see more irish dishes in the future!

[@l.m.2404]

If you look at past years, John has a different dish for St. Patrick's Day covering several years. It's a start. ;)

[@lellyt2372]

We don't actually have that many that are traditionally ours and unique enough I guess 💚 🙂

[@cujoedaman]

"We put everything in a pot and boil it for 17-1/2 hours straight until you can eat it with a straw!" - Dennis Leary, on Irish cuisine

[@Sabbathissaturday]

I don’t know why, but this cracked me up.

[@jamie8032]

On the Blasket Islands, off the coast of Dingle - One of the favourite delicacies for the islanders where mountain rabbits, caught with a snare or hunted with ferrets; other favourites were seabirds - the storm petrel, the puffin, the razorbill or the young of the gannets from the Skeiligs - all roasted in the pot-oven or on the tongs in the heart of the fire. Gull's eggs were eaten in season as well.

[@ptonpc]

Here is Scotland, it is still common to have sibies (spring onions) in mashed potatoes.

[@aryanpashtun416]

Here in Afghanistan we mix mashed potatoes with spring onion and put them in a pocket of thin dough and fry!

[@ptonpc]

@@aryanpashtun416 Sounds good :)

[@jasonvoorhees7288]

@@aryanpashtun416 That does sound good.

[@aryanpashtun416]

@@ptonpc It's called Bolani if you are curious!

[@ptonpc]

@@aryanpashtun416 Thanks :)

[@datankz2498]

As an Irishman, this puts a smile on my face.

[@dominicdudebromtl9380]

Your name is FrenchyTank... me thinks you be lyin' yo! lol

[@BlackMasterRoshi]

A *professional* Irishman or is it just a hobby?

[@ssn-5898]

@@BlackMasterRoshi “XYZ was Irish!” - are you sure? Pretty sure they hated the native Irish and considered themselves British… (I’ve had this conversation)

[@lordofcringe6785]

Same

[@BlackMasterRoshi]

@@ssn-5898 what?

[@MetricJester]

My family still makes this dish. Only we're Dutch so we call it Boerenkole.

[@patrickpleasant151]

Farmer's Kale would be a good translation I think, that's interesting!

[@jelloxx]

Boerenkool

[@leandervr]

@@patrickpleasant151 Kale = boerenkool, literally translates to farmer's cabbage. This dish is called a boerenkool stamppot, so farmer's cabbage mash would be the closest in English.

[@dontcallmebaby6927]

I loved stomppot as a child, mum used silver beet.

[@patrickpleasant151]

@@leandervr Peasant's Cabbage was going to be my second translation choice but I didn't think it sounded as modern. 🙂

[@GarouLady]

And the nice thing about this recipe the next day you can add some flour and an egg with seasonings and make potato/kale pancakes. They sell those at our local health store and they are so good!

[@raraavis7782]

Mashed potatoes and greens? Yeah, I eat that all the time! Didn't know, this was a specific dish...I just like it, because it's kinda tasty and kinda healthy and takes very little effort 😎. I do prefer it with bacon bits or pieces of sausage, though. Greetings from Germany!

[@KairuHakubi]

I feel like Irish people would have eaten this with bacon... whenever there *was* any bacon. And without, when there wasn't. heh.

[@orifox1629]

You might look into stamppot varieties from The Netherlands, pretty much the same thing and you might be able to power through the recipes without needing to translate (i know some people are able to but no worries if not)

[@raraavis7782]

@@KairuHakubi Who needs a reason for bacon, right? 😉

[@raraavis7782]

@@orifox1629 Thanks, I'll check that out. I don't speak Dutch, but when I see the words written down, I can mostly make out the meaning. Time to up my potato game 🥔🥔🥔

[@AdarBlu]

yeah, this kind of stuff was (and is still) made wherever they grow potatoes not really confined to Ireland

[@jennyprorock]

My family always make this. This is one of our weekly dinners. We have always made ours with cabbage, kale and leeks. I like to add bacon in the end..but it ALWAYS has cream and lots of butter. It's the law

[@SingingSealRiana]

That how I know it too, leeks cabbage and/or kale! well, and nutmeg or mace . . .

[@rudragirik745]

I have been watching Townsends for years, and have recently found another historical cooking show that I believe many people may like but that hardly anyone knows yet. It's called, "Monk's Modern Medieval Cuisine". There are many fascinating historical recipes there, too. ❤️

[@bridgetanne8242]

Ooooooo! Thank you!!

[@Raskolnikov70]

Might have to check that out. All the medieval recipes I've ever seen are pretty nasty stuff like "stuff a dozen lampreys into the stomach of a serf and boil it for three days until it explodes"

[@TheCheat_1337]

@@Raskolnikov70 I know right. I love the commitment to historical authenticity by following recipes exactly but it'd also be nice if the presenters of these channels took the base ingredients and methods of a dish and adapted with more modern techniques. I also watch a channel dedicated to Ancient Roman cuisine and some of the end results look awful, but they could be good just doing things we take for granted these days (like searing the meat and not cooking something five times longer than it needs to be).

[@alistairthompson8311]

Monk? I thought he was a detective.

[@clareu9539]

Thank you for sharing your find :)

[@TrojanManSCP]

Wise man once say, "Mashed potatoes is Irish guacamole."

[@jamescanjuggle]

feck when you put it like that i think your right

[@Healingpoppy]

Hello from Staffordshire England. 😊 I love colcannon as the lid of a cottage pie with tons of gravy on.

[@BetImRight]

My wife and I eat this regularly! It's a dish from her side of things and I absolutely love it! Thanks for the upload Sir, I always look forward to seeing you pop into my notification bar😊😊 Love from Texas

[@emcarn8187]

Thanks for this. As a 5th generation Canadian descended from Irish immigrants (1850's), I appreciated learning what my ancestors may have eaten back in their home county and then in Canada. I have a recipe for colcannon...I'll have to give it a try now. I'll try it as both a vegetarian and meaty dish. Add kale and spinach with a bit of lemon and butter would be scrumptious I bet. From where ever your ancestors called home to where ever you live, Happy St. Patrick's Day! Slainte!

[@l3onorg]

Ive been trying to connect back with my Irish roots for some time. This part of history is what comes out of me the most. I love the architecture, scenery, and most importantly the simple, not complicated, dishes. This is exactly what I need, please do more of these 16th century Irish cooking dishes. It is unbelievably hard to find stuff like this, someone tell me where to look if you know anything!

[@tarnishedknight730]

@l3onorg, You must try some Coddle as well. There are many variations of it. But almost all of them are delicious, so don't be afraid to try them. Slow simmer it yesterday, chill it, and reheat it today.

[@earlshaner4441]

Hi from Syracuse NY everyone thank you for sharing different parts of history

[@AdaptiveApeHybrid]

Hello fellow western NYer

[@DeadNotSleeping789]

Hello from another Western NYer!

[@earlshaner4441]

Hi everyone

[@Spiritrealm83]

A family favorite! Thank you for sharing an older recipe!

[@TheWadotexas]

thanks for being a moment of stability John. god bless you.

[@karenhummel49]

Hello from out east Long Island! Making corned beef and cabbage this week 😋 this dish sounds simple and delicious. Thanks 😊👏

[@Amzsorockz]

My all time favorite version of this uses cabbage. It's put into a casserole dish and cooked with cheese. It's THE BEST thing ever! 🤤 It's called Lickeen Colcannon and can be found in an Irish cook book called Irish County Cooking by the Irish Countrywomen's Association.

[@lellyt2372]

The ICA, god those women are only legends 🙂

[@Glaucus08]

Colcannon is delicious! Highly recommend everybody give it a whirl. Good to have with a boiled ham or gammon

[@whitetroutchannel]

champ mate, its the be all and end all

[@NiiKEMAN]

Awesome video. Love ya townsends. Cant wait for the livestream!!

[@Mackie17]

One of the Irish pubs where I live on the east coast of Canada serves colcannon, it has cabbage, bacon and onions in it and it's so amazing.

[@Chillinchillin8]

I have very recently found this channel and it has quickly become one of my very favorite channels here on youtube!

[@danedearmond4905]

Mr. Townsend, from one Hoosier to another, I just want to say "Thank you" for all the amazing videos and content. I stumbled on to your channel about two weeks ago, and I've been watching a couple videos a day. I love your subject matter and desire to keep people informed of a simpler yet more demanding time in our history. Keep up the great work! You're a gift to us all!

[@AvitalShtap]

I too adore finding recipes in unusual places especially mentioned in fiction! I found out about the early Victorian "flip" beverage from the book Oldtown Folks by Harriet Beecher-Stowe, I love stuff like that. thanks so much for sharing!!

[@thomasjmeade]

Greetings from Dublin, Ireland 🇮🇪

[@kalyn319]

I haven't made that in awhile! The recipe I was given used salt pork for extra flavor. I also mix shredded corned beef in with the leftovers , form into patties and fry in butter for lunch on St Joseph's Day :-)

[@emcarn8187]

Do you use a cut of corned beef or sandwich corned beef from a tin?

[@l.m.2404]

We always called that, corned beef hash and fried it.

[@kalyn319]

I used the leftover scrappy bits from when I make corned beef for St Patty's Day. I have never tried the canned stuff.

[@kalyn319]

Ahh for hash I make it like I was taught in culinary school and use fresh potatoes (or par-boiled) that are cubed with peppers and onions (O'Brian style potatoes). This is more like a mashed potato 'cake' , my family makes them with basic mashed potatoes and sauted onions all the time with leftovers from big family meals. We just add some egg, flour, and onions cooked in butter then form into patties and them lightly coat them in flour before pan frying. After making colcannon I thought it would be a good way to use up leftovers, I served them with steak with Guinness sauce.

[@Raskolnikov70]

@@kalyn319 The canned stuff works but you have to fry it to a crisp first, otherwise it just kind of melts into the potatoes. I also throw some onions in for the last five minutes of frying for flavor too. But yea, it's better with 'real' corned beef scraps.

[@remcohoman1011]

4:40 still a Dutch winter staple food, called Boeren kool... Farmers cabbage, made same way.. mashed potatoes with cale.. only the cale and potatoes we cook in the same pan/pot. Variety is named "Hutspot"where the mashed potatoes are mixed with boiled unions and boiled carrots, mixed in the mashsed potatoes

[@geoffbenoy2052]

Right he is and full of goodies!

[@muppetist]

Love me some colcannon! My favourite is the Dutch version, "stamppot" - cooked as a one-pot meal with smoked sausage sitting on top of the veg, and little enough water that you don't need to drain any of the tasty liquid, just mash it into the veggies. Then when the veg is mashed it tastes extra rich with the meat juice.

[@chadghost8204]

Beautiful! You’re in the spirit for Saint Patrick’s Day! ☘️ Love it🍀 ! Can’t wait to make this one!!!

[@thinkppl]

We and my partner are watching this in amazement. When we saw you plate ot out we both exclaimed in indignation " dat is boerenkool!". This dish has been a dutch staple for a long time and we still enjoy making it. I did not know the irish stole it from us.

[@GoblinAficionado]

It's my birthday today! I love your channel, it always cheers me up! Thank you for making all this wonderful content!

[@northwestolympics3001]

Good survival food for hard times👍. The potato saved the Irish.

[@stephenbell5217]

I like it with a splash of whole milk or cream too when mashed.

[@srice6231]

I am not a kale fan but cabbage or Swiss chard would be good! Using a Ruby chard would have red and green... perfect for Christmas.

[@Raskolnikov70]

Try red cabbage, it's tasty and festive :p

[@kck9742]

Kale is often bitter, but it's wonderful baked with some oil and sea salt on it... kale chips!

[@Raskolnikov70]

@@kck9742 I live in Minnesota, the original home of deep-fried you-name-it on a stick. Batter it, fry it, and we'll eat it - except for kale. Just... no.

[@kck9742]

@@Raskolnikov70 Just try it, you'll be pleasantly surprised. No bitterness at all.

[@ReneeDavisWOW]

I make colcannon frequently. My favorite version is to caramelize onions and cabbage before adding it to the potatoes & sometimes I put small cubes of smoked sausage in it or just have sausage links on the side.

[@juliegolick]

It's sugaring off season (cabane à sucre) here in Quebec -- have you ever done any 18th century Quebecois / voyageur recipes? I think that could be super-fun!

[@mattmackmack9173]

That's an awesome idea!

[@Raskolnikov70]

I second this! The French explorers up north must have had their own localized versions of 'backwoods' foods they survived on while travelling away from civilization. It would be great to hear about some of their regional variants of what the English were eating down here.

[@dwaynewladyka577]

That would be awesome!

[@daviddeming218]

They built a dugout canoe, in preparation!

[@daftnord4957]

Even in South Dakota, we don't have a lot of sugar maples, but box elder maple grows like weeds. A couple springs ago i made about 30oz of syrup from a few box elder trees

[@murchlk]

Love the channel. Happy Saint Patrick’s day to you as well

[@moi2642]

As a matter of fact, I'm going to have it for dinner tonight 😁 one of my favourite Dutch dishes. It's a Dutch national dish, mostly eaten in cold seasons. We call it 'boerenkool stamppot'. 'Boerenkool' being kale, we buy it cut up. Whole kale is very hard to find in Dutch supermarkets. 'Stamppot' means stamped in a pot, which you do to the potatoes. We have a special kitchen tool for that. You cook the potatoes with salt. At the same time, cook the kale, add salt if you want. I never do.Then mix the mashed potatoes with butter, a little bit of milk and the cooked kale. Add salt and pepper to taste. It is served with smoked sausage and brown gravy. At home we used to mix small cut fried bacon through the 'stamppot'. Me being vegetarian, will replace the meat with vegetarian options. As a child, you used to push a hole in the middle of the 'stamppot' on your plate. In that hole the gravy is poured. When you start eating, the gravy poured out like lava from a vulcano 😁. My kids loved to do that. There must be tens of thousands of different kind of 'boerenkoolstamppot' recepies in The Netherlands, since every household can have its variations. We have different kind of 'stamppots', depending on the vegetables you add to the mashed potatoes. 'Zuurkool stampot', mashed potatoes mixed with sauerkraut. Served with brown gravy and smoked sausage. Add fried bacon bits to taste. Or 'Hutspot', mashed potatoes mixed with boiled or fried onions, boiled small pieces of carrot. Add small fried bacon bits. Served with brown gravy and Dutch smoked sausage. Was good to see this recepy being around with Irish people in 18th century.

[@thermonucleardevice]

I make this when the stinging nettles come out in the spring, it's a nice change of pace from the baked/fried/regular mashed potatoes I've been eating all winter.

[@N0TE587]

Always a pleasure to see one of your videos pop up in my feed! I have got to try this as a replacement for my mashed potatoes!

[@Darrad912]

My family would normally have this around Halloween, hide a penny/cent inside and when you found it ye got a lil treat. Of course have it throughout winter, exlusively made with curly Kale. You missed a beat though not squeezing the moisture out of the Kale, when you do that it should condense down to almost being a fist sized lump, means when you dice it up it's super fine and doesn't water down your potatoes, also since it's finer, spreads into the mash better making it a much more vibrant green. Cheers though, lovely to see.

[@christina3056]

In England we have bubble and squeak..fried leftover cooked vegetables. Similar thing. Mash together potatoes, cabbage, carrots etc. and fry in a pan with a knob of butter. Tasty!

[@robertlower6212]

I can just taste that golden, buttery crust!

[@kanethompson708]

Sounds yummy 😋

[@DIEGhostfish]

Hard to be complex when the best stuff is all shipped out.

[@magicrobharv]

Great video.

[@jarrodlampier4181]

I have loved the recipe as you made it for years and make it alongside corned beef for St. Patrick's Day. Thank you for the video and history. I think kale is the best source for greens for this as well, but have used mustard greens when good kale is not available. On occasion, I chop 5 slices of thick bacon and cook it till almost done and separate it and drain grease except for a few tbsp worth. I then use the grease to cook down a couple of chopped leeks for a few minutes and mix them and the bacon into the colcannon. Love it!

[@MalReaver]

One of my favorite meals when I didn't have much money was potatoes and broccoli mashed together with butter (if I had any). It is surprisingly good and satisfying!

[@melw7450]

Never made this before, looks delicious! Happy St. Patrick's Day!

[@dwaynewladyka577]

Another great dish, for sure. Hope everyone has a Happy St. Patrick's Day. Cheers!☘️☘️

[@kikaburra]

I just learned about colcannon this year! We made it with nettles that we harvested locally - delicious!

[@olddawgdreaming5715]

Thanks for sharing the easy and simple recipe Jon, quick and easy and cheap too. AND Nutritional !!! Fred.

[@sststr]

I have a German cookbook that combines kale with potatoes, AND USES NUTMEG!! HA! Also bacon. Mmmm, bacon...

[@nobonux9843]

Thanks for introducing me to this dish. Just made it today after watching this video and it was very good. Definitely going to make regularly

[@Sofus.]

Has Townsends ever considered making foraging episodes? 🍄🌱🍒🍀

[@marloweshowe5476]

I remember he did one with Morel Mushrooms last year. But, I would like to see more foraging episodes too.

[@jasonvoorhees7288]

@@marloweshowe5476 Checkout his collecting spring greens episode. But yeah it would be really refreshing if he took us foraging again.

[@Raskolnikov70]

He foraged for clay recently, that was an interesting episode.

[@mrdanforth3744]

This time of year, but a few years back, he did a stinging nettle soup. You need to pick the nettles when they are young and tender.

[@corinnedejong]

Collab with the black forager Alexis Nicole Nelson

[@BossBattle21]

The recipe for colkannon my family makes starts with frying bacon, cooking the greens in the bacon, then adding both to mashed potatoes with plenty of butter and black pepper.

[@SunnyLovetts]

Love this channel so much! Great content and history!

[@margiemasih990]

This sounds good.every spring my grandmother came to stay for two weeks.she always came when the wild greens were up.i always went with her to cut them..I can remember we would get sour dock,lambs quarter,dandelion,creesies,maybe a few more.but we had to get a bunch.my mother always fixed them..they were so good. And Polk if it were up.i love that ..I used to buy it years ago in cans... I'm sure my mother fixed potatoes with these greens.

[@cmdrriotz5283]

Never seen it mixed together like this, looks absolutely delicious. Definitely going to try it now.

[@GundamReviver]

Look up "stampot" the Dutch have a ton of variations on this dish still eaten very often. (potatoes/onion/carrots being my personal favorite, then eat it with "spekjes" (little bits of high fat pig, presumably bacon esque stuff wil do) stirred in, and sausage to go with it.

[@michaellippmann4474]

Have been making this with collards and kale for years with the greens and potatoes coming fresh from our garden...love it with a big slab of corned beef on the side! Thanks for the great video John Mike 🇨🇦 🍁 👍

[@Ajaxykins]

This is practically begging for a nice slice of cheddar on top... looks fantastic

[@detroitredneckdetroitredne6674]

Hello from Detroit Michigan brother thank you for sharing your knowledge and expertise and for taking us along with you on your adventure through time. I see your advertisement in the backwoodsman magazine I am wondering do you ever put articles in that magazine I look forward for your answer I love your channel and I follow you religiously

[@emiliofernandez7117]

👍🏽👍🏽👍🏽

[@kanethompson708]

👌

[@rwoods6132]

My mother used to make what she called a "New England Boiled Dinner" . It had chuck roast cubed and braised, potatoes, and cabbage. She would sear cube and sear the beef in a dutch oven. Cube the potatoes and add them. Slice the cabbage add them. Add water to cover. Salt and pepper and other seasonings to taste. Cover and let simmer until the beef is done. She served with rolls or biscuits. It was great on a cold wintry night!

[@contactlight8079]

Love Colcannon. Spuds and scallions , kale and butter and a touch of salt... heaven, just like gran used to make.

[@franotoole2702]

One of my favourite dishes. Simple and warming on a cold winters day. Traditionally was cabbage/kale and spuds but over the years theres been many variations. One of my favourites is cabbage,spuds,onions,carrot and turnip. If you wanted to add some extra flavour youd add some smo,ed bacon bits...mmmmmmhmmmm.

[@myfakename5582]

I don't watch every episode but am super happy your channel exists. Great escape show to relax in

[@ELVISDINNERSHOW]

This is also a very typical winter dish in dutch up to this day (thou we add bacon bits to the mash )

[@frankmacleod2565]

Looks great.

[@varnellhopkinsiii6863]

Looking forward to seeing more irish dishes.

[@Alex-ek6wm]

I can't believe it took me this long to find this channel. A literal answer to the question "what if a high-quality channel never sold out?"

[@evilladollyz7602]

Looks great

[@journeyman2003]

We need more of your videos these days!

[@paulschwartz2464]

I love these old recipes. What meat/veggies you had + what spices you had and combine = food that allows you to live. And, oddly enought, is actually quite pleasant to taste!

[@SweetMamaG]

I've been making colcannon for years. I use leeks, cabbage, potatoes, mace, butter, and cream.

[@jessej7111]

Beautiful! My Irish family has made colcannon with cabbage, kale, swiss chard -- any greens we can get! 😁

[@giddingsrocks]

I always see it made with cabbage. That looks so good. Thanks for sharing! ❤

[@josephbrown2774]

I would love to see some more Irish and German attributes of the 17 and 1800's, in southern Pennsylvania there was a lot of influence from these folks!

[@S0L12D3]

Always great to get another cooking video :)

[@brokentoyland]

I've been making colcannon for decades. Making it now lol. Love it with traditional cabbage and butter.

[@richardduvall6512]

My family has enjoyed fresh new potatoes and the first Bush beans of the summer for a lot longer than I have been alive even more special when you grew everything in it

[@SingingSealRiana]

I know it with leeks and cabbage and of kale as well as some nutmeg or mace . . . It is so so lovely even for someone who is not that enthusied about kale . . . the potatos cut through the taste just so well

[@Iamabyte]

In the Netherlands we call this "Boerenkool Stamppot" and it is traditional and still very common. We serve it with "Rookworst", wich is a pigmeat based, horseshoe shaped, smoked sausage that you boil inside its plastic wrapper. Serving it with diced bacon is also a variation and the butter is usually the fat from the bacon OR leftover gravy OR some powder&water readymix.

[@randymeadows1076]

Simple, yet yummy looking! Makes my mouth water!

[@lmtoad1397]

I grew up in Western North Carolina and worked for a heritage museum that focused on the Scotch-Irish settlers. We had programs where we would make recipes from records or old family cookbooks. One was colcannon. It was more of a soup with a porridge like texture. Cabbage,onions and potatoes with the salt, pepper and butter. It was surprisingly good.

[@FarmhouseWorthy]

Top of the mornin to you, it’s St.Patrick’s Day☘️ We are having Colcannon today & corned beef. So good! Irish comfort food.❤

[@dasja9966]

This is also a traditional Dutch winterdish. It's typically eaten with smoked sausage or smoked bacon. Some people also ad some vinegar or pickled onions. It tastes best when the kale is frozen over in winter, it will have a sweeter taste because the kaleplant makes sugars in its leaves as an antifreeze.

[@LadyLenaki]

I didn't think this was a recipe. I do this all the time. I made this as a meal prep for supper last week! It's my go-to potato recipe. The fact there is a name for it is so cool!!!

[@nightshadelee]

When I make colcannon I usually add in some cheddar and put it in a pie plate, egg wash the top and bake it a bit. Makes it look a little fancier. I'll also sometimes swap in collard or mustard greens for the kale with some salted pork.

[@jasonwilliamson8416]

YES! My great grandparents were straight off the boat Irish immigrants and I am now in possession of a notebook that great grandma jotted down her recipes in! I make this dish all the time, among others!

[@BlessingsfromNorthIdaho]

Did it have cabbage or kale in it?

[@Raskolnikov70]

My family (also off the boat) always used cabbage, never kale. There might be different regional variants, or just people who got sick of kale after a while.

[@BlessingsfromNorthIdaho]

My ancestors are Irish and Scots too. I always use cabbage, that is why I was wondering.

[@jasonwilliamson8416]

She generally used cabbage but occasionally she would use spring onions. I don't recall her ever using kale.

[@bighuge1060]

We have a restaurant three towns south that serves this as aside. Yesterday I made Coddle. Someday I'll really be getting my Irish on.

[@patricialavery8270]

I still make this now and then.I slice up a cored cabbage or tear up some kale,cook till done but not too soft.While doing this also cook some peeled potatoes.When cabbage is ready drain well and add a stick of butter,set aside to melt.Add in the drained potatoes and some chopped green onions if you want ,mash together with a potato masher ,adding some warm milk then cook until heated through,season to taste.