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Colcannon (Irish)




Source of Recipe


by Millie, from The Frugal Gourmet on Our Immigrant Ancestors


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8481.2

List of Ingredients




1¼ lb kale, tough stems removed, washed (or use green cabbage)
2 C water
1 Tbsp olive oil
1¼ lb potatoes, peeled & quartered
1 C cleaned & chopped leeks (white part only)
1 C milk
pinch of ground mace
salt/freshly ground pepper
1/2 C melted butter

Recipe



In a large pot, simmer the Kale, covered, in 2 C of water & the oil for 10 minutes. Drain & chop fine; set aside & keep warm.

In a small pot, bring the potatoes & water to cover to a boiled & simmer until tender.

In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm.

Drain the potatoes & puree them, using a potato ricer or masher, into the large pot. Add the leeks w/their milk, and the cooked kale. Beat with a wooden spoon until fluffy.

Season with mace, salt & pepper. Mound on a plate & top with melted butter. Garnish with parsley if you are using cabbage.