Colcannon

1. 1

   Wash, trim, and blanch kale.

2. 2

   Drain, gently squeeze out water, and chop finely.

3. 3

   Set aside.

4. 4

   In a small skillet, brown the onions in the remaining butter, set aside, but keep warm.

5. 5

   Peel potatoes and boil in salted water.

6. 6

   Meanwhile, heat 2 tablespoons butter in a skillet and gently stew the leeks until tender, 5 - 10 minute Add the chopped kale and saute over high heat, stirring to evaporate excess moisture.

7. 7

   Turn the heat to low, add 2 tablespoons butter and slowly cook the leeks and kale for 5 - 10 minute longer.

8. 8

   Season with salt and pepper to taste.

9. 9

   When the potatoes are tender, drain and mash them.

10. 10

    Whip in the kale and leek mixture and one teaspoon salt.

11. 11

    Heat the cream and gradually beat it in until entire mixture is smooth and creamy, yet firm.

12. 12

    Season with salt and pepper.

13. 13

    Make a depression in the center and pour the browned onions and butter in the well until they spill over the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.