Irish Colcannon---Creamy Potatoes, Cabbage and Kale

Irish Colcannon---Creamy Potatoes, Cabbage and Kale

Adapted from Food Network Magazine—May 2007

Ingredients

1 lb. Organic Cabbage

1 Bunch Green Organic Kale

1lb. Organic Local Yukon Gold Potatoes, peeled and cubed

2 Leeks, Green parts trimmed and chopped

½ c. Cream

A pinch Salt and Pepper

1/8 tsp. Mace or Nutmeg

Instructions

Strip and shred outer layer leaves from cabbage. Tear the Kale leaves roughly and place both cabbage and kale in a saucepan with water to cover the bottom and bring to a boil. Reduce heat and simmer until crisp-tender, about 10 minutes. Drain well.

Put cooked cabbage and kale in a blender to liquefy. Set aside.

Boil potatoes in a separate kettle, covered with water, until tender.

In a small saucepan pour cream and add leeks, cook on low heat for about 10 minutes, being careful not to let the cream overflow, lower heat if necessary.

Mash potatoes and season with salt, pepper and mace. Mix in the cream and leek mixture. Combine potato mixture with cabbage and kale mixture, beating it to a pale green fluff over low heat. Serve as a side dish to corned beef or roasted meat.