Colcannon

Submitted by admin on Mon, 08/17/2009 - 22:30
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Summary

Yield6
RecipesIrish

Description

Colcannon

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

Instructions

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.