Kale With Buttery Mashed Potatoes And Leeks (Colcannon)

1. 1

   1.Remove the kale leaves from the tough stems. Wash and chop. Cook for a few minutes in boiling salted water until the leaves soften. Drain and set aside.

2. 2

   2.Peel and wash the potatoes. Cut them into evenly sized quarters and put them in a saucepan. Just cover with cold, salted water. Bring to a boil over medium heat, then turn heat down, cover saucepan and simmer about ten minutes until the potatoes are soft when pierced with a fork but not mushy. Take saucepan off the heat. Drain the potatoes. Place them back in the saucepan. Cover the potatoes with a clean cotton dishtowel and cover saucepan. Place the saucepan over a very low heat for five minutes to dry the potatoes. Remove saucepan from heat.

3. 3

   3.While the drained potatoes are drying over the low heat, place the chopped leeks and milk or cream in a small saucepan. Heat the milk, cook over a low heat for a few minutes to soften the leeks. Do not let the milk boil.

4. 4

   4.Add the butter to the potatoes. Gradually add the milk and leek mixture (you may not need all of it) when mashing the potatoes.

5. 5

   5.Blend in the cooked, chopped kale.

6. 6

   6.The dish can be prepared in advance and kept warm, covered in the oven until ready to serve.

* Per serving · 4 servings · Values may vary.