Colcannon \ irish

Yield: 6 servings

Measure Ingredient
1¼ pounds Kale, tough stems removed
Washed, or use green cabbage
2 cups Water
1 tablespoon Olive oil
1¼ pounds Potatoes, peeled, quartered
1 cup Cleaned, chopped leeks, white part only
1 cup Milk
pinch Ground mace
Salt and fresh groun to taste
½ cup Butter, melted
1 tablespoon Chopped parsley

GARNISH

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

Recipe from the "Frugal Gourme Submitted By TANANA REYNOLDS On 06-14-95

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