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Kalecannon, Kale Chips: A Healthy Twist on Two Favorites

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St. Paddy’s Day is celebrated usually for a week or so around this time. However, Sunday, March 17 is the day, so we’ll offer up a pair of recipes based on kale, a healthy green we all should be eating more of.

Kalecannon: Sure it's good with corned beef and beer.

Kalecannon: Sure it’s good with corned beef and beer.

Kalecannon is simply colcannon, the dish of mashed potatoes, leek or onion and cabbage that is an Irish favorite.

I didn’t know this until recently, but colcannon was traditionally used for predicting marriage on Halloween. Any unmarried woman who found a charm buried in the dish of colcannon placed the charm into a sock with a couple of spoonfuls of colcannon added. The (we’d think very gooey) socks would be placed on the handle to their front doors — and the first man to enter the house was who they would marry.

This recipe for Kalecannon is just as good as the original. If you want to serve it in a sock, go for it. Otherwise, it’s awfully good served in a heated bowl with a little butter melted on top. (Recipe link below)


The second recipe is one that has been around for quite some time, though it has come into its own over the past couple of years. I first heard of Kale Chips at a cooking class at Central Market, where cook and author Deborah Madison described it to us. At that time, about 10 years ago, I found it interesting to think about, but not at all appealing enough to make me want to prepare it.

That has changed. Now, we’ve heard from just about every health expert in the world that kale is a superfood. And, may of us want to pay attention. In this recipe, the leaves are lightly rubbed with olive oil, then crisped in the oven and finally sprinkled with a seasoned salt and a little lemon or lime juice. It’s (almost) as good as popcorn. OK, almost almost as good. And certainly good for you. (Recipe link below)

Kale Chips with Chili Powder, Lemon and Sea Salt




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