Aren’t these cheesy white cheddar stars lovely! Nom nom nom. These were made by my 9 year old student, Loie! Photo credit: Julie Burwell (her mom).

Happy St. Patricks Day!

That feels a little empty to me in light of our current circumstances. I am trying to focus on gratitude instead of happiness to keep me out of a funk and am deeply grateful for my kids. Their flexibility, humor and silliness are so helpful in these uncertain times.
I am also grateful for my students on this sunny March day. I am thinking of them. We’d be having our annual Colcannon Soup picnic in the Whittier Elementary school garden tomorrow. I fire up the camp stove while the kids peel and chop potatoes. They then search for Spring greens in the garden beds. We always find chives but may also find over wintered kale or Swiss chard. It’s a study in resilience. How do these little greens make it through the harshness of winter?
Cooking class turns into biology class and maybe even philosophy class. We are studying life after all.

The soup comes together easily while the kids continue to play in the garden beds. We mash the potatoes right into the pot, add some butter, milk, salt and pepper. It’s served in paper cups and we eat it “picnic style” in the garden as the sun sets behind the trees.
I look forward to days in the garden with students. They are ahead. I am grateful to know it and hold that simple thought close today.

Colcannon Soup - Irish Potato Soup with Greens

You can make this very simply - with potatoes, onions and greens or use the “fancier” recipe below if you have more ingredients on hand. I promise it will be so good either way.

Oh! and use milk instead of cream if want, too. You can totally make it vegan by using olive oil for sautéing and water instead of milk.

INGREDIENTS

6 Tbsp butter
2 cups sliced leeks (or yellow onion)
2 cups sliced and chopped green cabbage (or just more greens)
2 cups sliced and chopped kale or spinach or chard
4 cups peeled and diced Russet potatoes (about 3 pounds, 3/4-inch dice)
6 cups water
2 1/2 teaspoons kosher salt
1/4 teaspoon pepper
1/3 cup heavy cream (or milk or water)
4 green onions, thinly sliced

PREPARATION

Melt butter in a large, heavy bottomed soup pot on medium heat. Add the sliced leeks, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.
Add the diced potatoes to the pot, along with the water and salt. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.
Remove from heat. Swirl in the pepper, heavy cream or milk, and sliced green onions. Taste and add more salt and pepper to taste.

Kids can:
- peel and chop potatoes (they can use a butter knife if they aren’t ready for a big knife)
- clean and tear greens
- chop cabbbage
- chop green onions with scissors
- put out the picnic blanket! in the living room if you don’t have a yard! still fun!
- look for greens in the yard if you have one…signs of Spring are everywhere!