Every family in Ireland has their own recipe for Colcannon and this is mine. Whether I use Kale or Cabbage is a matter of which one is in season and more readily available.
  1. In a large pot, simmer kale, covered, in 2 cups water and the oil for 10 minutes.
  2. 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.
  3. In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm.
  4. Drain the potatoes and puree them, using a potato ricer or masher, into the large pot.
  5. Add the leeks with their milk, and the cooked kale.
  6. Beat with a wooden spoon until fluffy.
  7. Season with mace, salt and pepper.
  8. Mound on a plate with a depression in the middle for the melted butter.
  9. Garnish with parsley.

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