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Print this Recipe    Colcannon 10

Colcannon

1 lb. kale
1 1/2 lb. potatoes
8 Tbsp. butter
1 cup finely chopped leeks
Salt and freshly ground pepper
1/2 cup finely chopped onions
1/2 - 3/4 cup light cream
1 Tbsp. finely chopped parsley

Wash, trim, and blanch kale. Drain, gently squeeze out water, and
chop finely. Set aside. Peel potatoes; boil in salted water.

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

In a small skillet, brown the onions in the remaining butter. When
the potatoes are tender, drain and mash them. Whip in the kale and
leek mixture and one tsp. salt. Heat cream and gradually beat in
until mixture is smooth, 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 the chopped parsley.

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