Colcannon

1. 1

   In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.

2. 2

   Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.

3. 3

   Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.