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Colcannon
An adaptation of a recipe by Marian Morash.
- 1 lb. kale
- 1 1/2 lb. potatoes
- 8 Tbsp. butter
- 1 cup finely chopped leeks
- Salt and freshly ground pepper
- 1/2 cup finely chopped onions
- 1/2 - 3/4 cup light cream
- 1 Tbsp. finely chopped parsley
Wash, trim, and blanch kale. Drain, gently squeeze out water, and chop finely. Set aside. Peel potatoes; boil in salted water.
Meanwhile, heat 2 Tbsp. butter in a skillet and gently stew the leeks until tender, 5 - 10 min. Add the chopped kale and saute over high heat, stirring to evaporate excess moisture. Turn the heat to low, add 2 Tbsp. of the butter and slowly cook the leeks and kale for 5 - 10 min. longer. Season with salt and pepper to taste.
In a small skillet, brown the onions in the remaining butter. When the potatoes are tender, drain and mash them. Whip in the kale and leek mixture and one tsp. salt. Heat cream and gradually beat in until mixture is smooth, creamy, yet firm. Season with salt and pepper. Reheat if necessary and mound in a hot dish. Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with the chopped parsley.
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