Colcannon
2 lbs. potatoes 1 lb. kale, washed, stemmed and finely
shredded 1 large bunch green onions, cleaned and
chopped fine
1/4 lb. butter Pinch of Pepper & Salt 1 Cup light cream
In a large saucepan, cook the potatoes until tender, then
drain thoroughly and mash them. While potatoes are
cooking, simmer the kale in a large pan of boiling water
until very tender, then drain thoroughly and set aside.
Put the cream in a small pan with the chopped green onions
and simmer until onions are soft, about 10 minutes. Add
the kale and the onion and cream mixture to the potatoes
and season with salt and pepper. Top with butter, and mash
very lightly so the butter is still visible. Serve
immediately. Serves 4 - 6
Note: You can substitute cabbage for the kale, but kale is
better. You can also use chopped mild sweet onions
instead of the green onions.
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