Colcannon
Serves:
3
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Every Irish family has its own colcannon recipe, since it's a classic dish. You will enjoy this one very much with it's crisp greens.
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Ingredients:
| 5 | russet potatoes |
| 1/2 cup | unsalted butter |
| 1/4 cup | whole milk |
| 3/4 teaspoon | kosher salt |
| 1/2 teaspoon | black pepper |
| 4 | large shallots, thinly sliced |
| 1 | large leek-halved and thinly sliced |
| 1 bunch | kale , stemmed and coarsely chopped |
| 1 head | napa cabbage, cored and coarsely chopped |
| 1/4 teaspoon | freshly grated nutmeg |
| 1/4 teaspoon | salt |
| 2/3 cup | chopped green onion tops |
Directions:
Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.
Source: foodnetwork.com
