Colcannon

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Home > Ethnic Dishes > Irish

Colcannon

Serves: 6

Ingredients:

1 1/4 pounds kale, tough stems removed, washed (or use green cabbage)
2 cups water
1 tbsp olive oil
1 1/4 lbs potatoes, peeled and quartered
1 cup cleaned and chopped leeks (white only)
1 cup milk
pinch of ground mace
salt & freshly ground black pepper to taste
1/2 cup melted butter
1 tbsp chopped parsley

In a large pot, simmer kale, covered, in 2 cups water and the oil for 10 minutes. Drain and chop fine; set aside and keep warm. In a small pot, bring the potatoes and water to cover to a boil and simmer until tender. In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm. Drain the potatoes and puree them, using a potato ricer or masher, into the large pot. Add the leeks with their milk, and the cooked kale. Beat with a wooden spoon until fluffy. Season with mace, salt and pepper. Mound on a plate and top with melted butter. Garnish with parsley if you are using cabbage.

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