Receta Colcannon (potatoes, cabbage, leeks and kale)
Ingredients
- 8 small-medium potatoes, washed and quartered
- 1 bunch (3-4) leeks
- 1+1+1 tbsp (or more) butter
- 1 cup kale, vein removed and chopped
- to taste salt and pepper
- 2 tbsp water
- 1/4 cabbage (small), chopped
- 1/4 cup milk or cream
- 1 green onion, chopped
- 1/4 tsp dried dill
Instructions
1. Boil potatoes for 30 minutes and set aside.2. Discard most of the leek greens and slice leeks into 1/4-inch crescents.3. In a deep pan, Heat one tbsp butter medium-low add half of the leeks. Saute until leeks are soft.4. Add kale and 1 tbsp butter and saute for another minute.5. Add salt, pepper and 2 tbsp water, cover and reduce heat to low.6. Cook for 15 minutes, stirring once, until kale is soft.7. Set leek and kale mixture aside in a separate bowl. Return pat to medium-low heat, add butter and remaining leeks to the pan.8. Saute leeks for one minute and add cabbage. Saute cabbage and leeks for five minutes.9. Add salt and pepper, lower heat and let simmer for 10-15 minutes (turning cabbage once) until cabbage is soft and slightly browned (add water if necessary).10. Mash potatoes and add milk or cream.11. Gently fold in leek and kale mixture, then fold in leek and cabbage mixture.12. Garnish with green onion and dill before serving.
Details
Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Yield: 8 servings