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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love everything cabbage, so when I ran across this recipe for colcannon, which is different than others I've tried as it uses kale, I knew I had to hold onto it. I'll be making this soon. I hope it sounds as good to you as it does to me. Ingredients:
1 lb potato |
1 lb kale (cabbage may be substituted) |
onion (optional) |
1/4 cup milk |
butter |
salt |
pepper |
Directions:
1. Peel and boil the potatoes.
2. Chop the kale or cabbage fairly small, discarding the large stems.
3. Steam until tender, about 8 minutes.
4. Gently saute the onion (if using) until golden but not too brown (scallions or leeks may be used instead of onion).
5. Mash the potatoes well, and mix with the kale and onion.
6. Add the milk (not too much, until moistened but not wet),and the butter.
7. Salt and pepper to taste.
8. Bake in a 350 degree oven for 15 minutes.
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