The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Colcannon
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/4 pounds kale, tough stems removed, washed (or use green cabbage) 2 cups water 1 tablespoon olive oil
1-1/4 pounds potatoes, peeled and quartered 1 cup cleaned and chopped leeks (white part only) 1 cup milk
pinch of ground mace salt and freshly ground black pepper to taste 1/2 cup melted butter



1 In a large pot, simmer the kale, covered, in 2 cups of water and the oil for 10 minutes. 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. 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 potato ricer or masher, into the large pot. Add the leeks with their milk, and the cooked kale. Beat with a wooden spoon until fluffy. Season with mace, salt, and pepper. Mound on a plate and top with melted butter. Garnish with parsley if you are using cabbage.

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