Colcannon
The classic Irish Dish
2 cups water
1 Tbsp olive oil
1 1/4 lbs kale or green cabbage, washed and trimmed
1 1/4 lbs potatoes, peeled and quartered
1 cup cleaned and chopped leeks, white part only
1 cup milk
a pinch ground mace, salt and ground pepper to taste
1/2 cup melted butter (use real butter)
2 Tbsp chopped parsley
In a medium saucepan, bring water and olive oil to a boil. Add kale or cabbage, turn heat to low and simmer for 10 minutes. Drain; allow to cool slightly, then chop finely and set aside.
In the same saucepan, cover potatoes with water and cook over medium heat until tender. Drain and mash or puree the potatoes when done.
Meanwhile, in a small saucepan, over medium low heat, simmer the leeks in milk for about 10 minutes or until tender. Season with mace and salt and pepper to taste.
Add milk mixture to mashed potatoes. Add and fold in chopped kale or cabbage.
Transfer mixture to a serving bowl or plate. Top with melted butter. Sprinkle with parsley and serve.
