Email to Jeannie      

Recipe Categories: Joy's HOME PAGEAllStarbucksinfo AlternateIngredient APPETIZERS APPLECHART BBQ BEVERAGES BreadRollsScones BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasCookieList Coffee COOKIES CookingOutdoors CopykatRecipes CornRecipes CreamPies CROCKPOT CrockPotBaking CUPCAKES DESSERTS DiabeticRecipes Dumplings EquivalentsinMeasure ETHNIC FISHandSEAFOOD Fondue Gonetothedogs HolidayFun HolidayRecipes HomemadeMixes IceCreamDesserts IceCreamPieCrusts ICE_CREAM_TOPPINGS JAMSandJELLIES MainCoarse MEATS Miscellaneous MUFFINS OnceAMonthCooking PASTA Philippines PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS StarbucksRecipes StrawberryRecipes ToasterOven VEGETABLES VEGETARIAN

Colcannon

List of Ingredients




1 lb. kale
1 1/2 lb. potatoes
8 T butter
1 C leeks, finely chopped
salt and freshly ground pepper 1/2 C onions, finely chopped
1/2 - 3/4 C light cream
1 T parsley, finely chopped




Recipe



Wash, trim, and blanch kale. Drain, gently squeeze out water, and chop finely. Set aside.

In a small skillet, brown the onions in the remaining butter, set aside, but keep warm.

Peel potatoes and boil in salted water. Meanwhile, heat 2 tablespoons butter in a skillet and gently stew the leeks until tender, 5 - 10 min. Add the chopped kale and sauté over high heat, stirring to evaporate excess moisture. Turn the heat to low, add 2 tablespoons butter and slowly cook the leeks and kale for 5 - 10 min. longer. Season with salt and pepper to taste.

When the potatoes are tender, drain and mash them. Whip in the kale and leek mixture and one teaspoon salt. Heat the cream and gradually beat it in until entire mixture is smooth and creamy, yet firm. Season with salt and pepper. Reheat if necessary and mound in a hot dish.

Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with chopped parsley.