Recipe for Colcannon


1 1/4 lb kale, tough stems removed
1 washed, or use green cabbage
2 cup water
1 tablespoon olive oil
1 1/4 lb potatoes, peeled, quartered
1 cup cleaned, chopped leeks, white part; only
1 cup milk
1 pinch ground mace
1 salt and fresh groun to taste
1/2 cup butter, melted
1 tablespoon chopped parsley


In a large pot, simmer the kale, covered, in 2 cups water and the oil 10 minutes. Drain and chop fine; set aside and keep warm. In a small p bring the potatoes and water to cover to a boil and simmer until tende 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 pot ricer or masher, into the large pot. Add the leeks with their milk, an the cooked kale. Beat with a wooden spoon until fuffly. Season with ma salt, and pepper. Mound on a plate and top with melted butter. Garnish with parsley if you are using cabbage.

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