Colcannon
This is really mashed potatoes served in a traditional Scottish or Irish
fashion. Lots more nutrition here than plain potatoes!
1 lb. Kale
1 1/2 pounds potatoes
8 Tbsp. (one stick) butter
1 cup finely chopped leeks
salt and freshly ground pepper
1/2 cup finely chopped onions
1/2 cup (or more) light cream or milk
Wash, trim and blanch kale. Drain, gently squeeze out water and chop
finely. Set aside. Note: trimming the kale means to cut off
the tough stems, and remove any center veins larger than a #2 pencil.
Peel potatoes; boil in salted water.
Meanwhile, heat 2 Tbsp. Of the butter in a frying pan and gently stew the leeks
until tender, 5-10 minutes.
Add the chopped kale to the leeks and sauté over high heat, stirring often to
help evaporate the excess moisture. Turn heat to low, add 2 Tbsp. more
butter and continue to cook for 5-10 more minutes. Season with salt and
pepper.
In a small frying pan, brown the onions with the last 4 Tbsp. of butter.
When the potatoes are tender, drain and mash them. Whip in the kale and
leek mixture and 1 tsp. salt. Heat cream (or milk) and gradually beat in
until mixture is smooth, creamy, yet firm. Season with salt and pepper.
Reheat if necessary. Serve mounded in a hot dish. Make a depression
in the top of the mound -- and pour the browned onions and butter into the well
and spill some over the edges.
Serves 4-6