herald

Monday 11 December 2017

Jillian Bolger's Colcannon

Colcannon
Colcannon

Much like champ, the kale is mixed through fluffy mash, although tradition dictates that coins (wrapped in foil or baking paper) must be secreted in everyone's dish too. Served with a delicious pork dish, colconnon is a tasty and nutritious way to fill up the kids before they head out trick or treating.

Ingredients

(Serves 4)

1kg potatoes, peeled, roosters work well

250g curly kale, well washed and finely sliced, discard any thick stalks

100mls milk

100g butter

Salt and freshly ground black pepper

Method

1. Cook the potatoes in a  covered pan of boiling  salted water for 15-20  minutes until tender. 

2. Meanwhile, cook the kale. Heat a knob of butter and two tablespoons of water in a heavy-based pan with a lid. When the butter has melted and formed an emulsion, add the kale with a pinch of salt. Cover, shake well and cook over a high heat for 1 minute. Shake the pan again and cook for another minute. Drain off any liquid and then season the kale with pepper.

3. Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter. Season to taste. Note: If curly kale is not available you can use finely chopped scallions which you add into the potatoes with the milk. Savoy cabbage also works well. Use the same method as for the kale.

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