Irish Colcannon
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2-3 rashers bacon (optional)
2 To 3 cloves garlic, minced
1 pound green cabbage (kale can also be used)
2 mediums leeks, split lengthwise and rinsed well
1/4 teaspoon mace
2 pounds yellow or red potatoes, scrubbed and cubed but not peeled
1 Salt to taste
1 cup whole milk
Equipment:
sauce pan
Cooking instruction summary:
- Chop the cabbage and steam, using minimal water, until quite well done.
- Boil potatoes. Clean and chop the leeks, including the first couple of inches of green, put into a saucepan with the milk and simmer until tender.
- If using bacon, saute until crisp. When cool enough to handle, break into bite size pieces.
- Drain potatoes and mash.
- Stir in milk with leeks, cabbage, mace, garlic, and bacon. Gently mix to combine all ingredients, but take care not to over mash the potatoes.
Step by step:
1. Chop the cabbage and steam, using minimal water, until quite well done.Boil potatoes. Clean and chop the leeks, including the first couple of inches of green, put into a saucepan with the milk and simmer until tender.If using bacon, saute until crisp. When cool enough to handle, break into bite size pieces.
2. Drain potatoes and mash.Stir in milk with leeks, cabbage, mace, garlic, and bacon. Gently mix to combine all ingredients, but take care not to over mash the potatoes.
Nutrition Information:
covered percent of daily need
