Colcannon

By Coppermouse

Ingredients

• 5 medium potatoes
• 4 cups packed, rinsed kale leaves with stems removed
• 2 tablespoons vegetable oil
• 1 cup chopped leeks
• 2 large onions
• 2 tablespoons butter
• 1/2 - 3/4 cup warm milk
• salt and freshly ground black pepper, to taste

Preparation

Step 1

Boil or steam the potatoes 30-45 minutes, or until completely tender. Allow the potatoes to cool, then peel them.

While the potatoes are cooking, steam the kale 5 minutes. Drain, squeeze out the excess water, and chop the kale finely.

In a large frying pan, heat the oil over medium heat. When hot, add the leeks and saute 5 minutes, or until tender. Lower the heat, add the kale, and saute 5-10 minutes, stirring occasionally.

Peel and cut the onions in half vertically. With the flat side on a chopping block, cut each half vertically into semicircular slices. In a medium frying pan, melt the butter over medium-low heat. When hot, add the onions and cook slowly 15-20 minutes, or until the onions are limp and browned.

TO ASSEMBLE: Mash the potatoes with a potato ricer or masher, adding enough milk to make a creamy yet firm mixture. Beat in the kale and leek mixture, and season with salt and pepper.

TO SERVE: Reheat if necessary. Turn into a heated serving bowl, make a large, shallow depression in the middle, and fill with the onions.