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Colcannon
Serves 4
700g/1 ½ lb potatoes
700g/1 ½ lb kale or dark cabbage
2 leeks
125ml/4 fl oz milk or single cream
50g/2oz butter
salt and freshly ground black pepper
Peel and dice the potatoes then boil for 15-20 minutes, until tender.
Meanwhile, wash the kale or cabbage, remove any tough stems and shred the rest coarsely. Cook, covered, in 1cm/ ½ inch of boiling water for 15-20 minutes: it needs cooking for longer than usual. Clean and trim the leeks then slice them quite finely. Put them into a saucepan with the milk or cream and simmer gently for 5-6 minutes, until tender. Put the butter into a small bowl and set it on top of the pan of leeks to melt the butter. Drain the kale or cabbage and quickly chop it. Put it back in the pan to keep warm.
Drain the potatoes and mash with the leeks and milk or cream. Mix in the kale and season well. Transfer the mixture to heated plates, make a well in the centre and pour the melted butter into it.
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