To prepare kale ahead of time, simply tear fresh kale to measure 1 cup and boil until tender, about 3 minutes. Drain well, squeezing until dry.
You can also use other cooked greens as well, such as spinach, purple or white cabbage coleslaw mix or turnip greens, just to name a few. Coddle means to barely simmer, so this recipe is a true Irish Coddle.
- 2 lbs. potatoes, peeled or unpeeled
- 1 onion, peeled and chopped
- 1 large carrot, peeled and sliced 1/4-inch thick
- 1/2 lb. turnip, diced or peeled and sliced
- 3 cups beef, chicken or vegetable broth
- 2 links precooked bangers, sliced or sliced*
- 2 strips bacon, cooked and diced
- 1/2 teaspoon ground or cracked black pepper
- 1 recipe Green Soda Bread Dumplings, recipe below
- 1 Preheat oven to 350 degrees F. Dice potatoes in 1inch cubes. Place in a large saucepan with onion, carrot, turnip, broth, bangers, bacon and black pepper.
- 2 Bring to a boil and carefully transfer to a casserole dish, or highsided baking pan.
- 3 Make sure you are two inches from the rim after transferring. Place in oven, uncovered, and bake 1 1/2 hours.
- 4 Meanwhile, at the 1-hour mark, make Dumplings.
To Make the Soda Dumplings
- 1 In a bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, 2 beaten egg whites, 2 tablespoons melted butter or margarine, 1/2 teaspoon each baking powder and baking soda, 1/2 cup milk and 1/4 well-drained, cooked kale. Stir well.
- 2 When Coddle has 20 minutes left to cook, gently pull oven tray out and dollop dumplings on top of coddle using two spoons.
- 3 Place back into the oven and continue cooking an additional 20-30 minutes, or until dumplings are well browned on top. Remove from oven to serve immediately.
- 1 *Or use other types of precooked sausages, such as Chorizo, any type of ham or even vegetarian sausages, which are quite popular in Ireland