Traditional Irish Colcannon
From the kitchen of Roots and Fruits
Ingredients
1 lb. of kale or cabbage, and
2-3 lbs. of potatoes, cooked separately
1 cup of milk or cream
2 small leeks or green onion
4 oz. (1/2 cup approximately) butter
Pinch of salt, pepper and nutmeg
Instructions
Colcannon is traditionally made with kale, but is more often made with cabbage. Have the
kale or cabbage cooked, warm, and well chopped up while the potatoes are cooking. Chop
up the leeks or onions (the green part as well as white) and simmer them in milk or cream
to just cover, until they are soft. Drain the potatoes, season, and beat them well; then add
the cooked leeks/onions and milk. Finally, blend the kale/cabbage, beating until it is a pale
green fluff. Do this over a low flame and pile it into a deep warm dish. Make a well in the
center and pour in enough melted butter to fill the cavity. The vegetables are served with
spoonfuls of melted butter.