Recipe: Colcannon (using potatoes, kale or cabbage and leeks simmered in milk)

COLCANNON

1 1/4 pounds kale, tough stems removed, washed (or use green cabbage)
2 cups water
1 tablespoon olive oil
1 1/4 pounds potatoes, peeled and quartered
1 cup cleaned and chopped leeks (white part only)
1 cup milk
Pinch of ground mace
Salt and freshly ground black pepper (to taste)
1/2 cup melted butter (for serving)
1 tablespoon chopped parsley (optional, for garnish)

In a large pot, simmer the kale, covered, in 2 cups of water and the oil for 10 minutes. Drain and chop fine; set aside and keep warm.

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

In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm.

Drain the potatoes and puree them, using a potato ricer or masher, into the large pot. Add the leeks with their milk, and the cooked kale. Beat with a wooden spoon until fluffy. Season with mace, salt, and pepper.

Mound on a plate and top with melted butter. Garnish with parsley if you are using cabbage.

Source: SueA, CA