Colcannon

Ingredients

• 1 1/4 lbs kale, washed with stems removed (can also use cabbage)
• 2 cups water
• 1 tablespoon olive oil
• 1 1/4 lbs potatoes, peeled and cut into quarters
• 1 cup leek, cleaned chopped (white part only)
• 1 cup milk
• 1 pinch mace, ground
• salt & pepper
• 1/2 cup butter, melted

Directions

1. 1

   In a large pot, simmer the kale along with oil and 2 cups water for 10 minutes.

2. 2

   Drain kale and let cool a bit before chopping it finely, then set aside and cover to keep it warm.

3. 3

   In a small pot, bring potatoes and water to a boil and simmer until tender.

4. 4

   In another small pot, simmer leeks in milk for 10 minutes, then turn off heat and cover to keep warm.

5. 5

   Drain the potatoes and puree them into the large pot. Add leeks with the milk, and cooked kale. Beat with a spoon or whisk until fluffy, then season with mace, salt and pepper.

6. 6

   Top with melted butter and garnish with parsley if desired.

7. 7

   Yields 6 servings.