Colcannon - another traditional Samhain dish

In Ireland, Colcannon was eaten on Samhain, which until fairly recently was a fast day on which no meat was eaten. As with barmbrack, items such as a plain gold ring, a coin, a thimble and a button were wrapped in paper and distributed evenly throughout the dish. The ring means the person who finds it will be married within the year; the coin betokens wealth; the thimble foretells spinsterhood and the button bachelorhood.

Colcannon was traditionally made with chopped kale, is also made with white cabbage. The name is from the Gaelic cal ceann fhionn for white-headed cabbage.

Colcannon Recipe

2 1/2 lb. potatoes (cooked, mashed)
1 cup cooked kale (finely chopped)
1 cup hot milk
4 chopped scallions (optional)
butter

Strip heads of kale away from stems and shred finely. Kale is tough and needs to cook for 10-20 minutes depending on its age.

Cook in boiling salted water until just tender. Adding 1/2 tsp. baking soda to water will keep bright green colour. Strain and refresh with cold water. Drain thoroughly and squeeze out any excess water.

Put kale in food processor* with hot milk and blend into a green soup and blend with mashed potatoes.**

Turn into cassarole dish and reheat in oven until very hot. Add Samhain fortunetelling trinkets before serving.
Yield: 4 servings.

* Do not use foodprocessor if making colcannon with cabbage.

** Those who do not have foodprocessors can mix kale and milk into potatoes, but resulting dish is speckled green.

Source

The Poolbeg Book Of Traditional Irish Cooking by Biddy White Lennon