Colcannon (Cal Ceannan)
3 pounds o’ potatoes, scrubbed and peeled
2 pounds o’ leeks, white parts, rinsed, chopped
2 sticks o’ butter
2 big bunches o’ kale, washed
1 1/2 cups milk, warm
1tsp fresh nutmeg (IMPORTANT)
Fresh pepper and sea salt to taste
OPTION: sauté the leeks with added diced bacon in step two...
Boil the taters and mash ‘em with a stick o’ butter, add 1/2 the nutmeg. Keep warm...
In a large saucepan, sauté the leeks in 2 tbsp butter and start adding the kale, a handful at a time, it will cook down to fit. Grind a lot of fresh black pepper in when you feel like it.
Relax, have a Guinness.
Combine everything you have now cooked together, stirring in milk and remaining butter. Don’t beat the mixture to death or it will turn into glue. Go easy and it should remain nice and light.
Another Guinness.
Add the rest of the nutmeg at the very end and you will realize why it makes the dish that much better.
Relax and have another Guinness.
Serve as a side instead of plain potatoes with a spice rubbed rib eye steak, DA's Perfect roast Chicken, or Lamb Loin Chops With Garlic, Cilantro, and Saffron.
Just relax...
