- Recipes Home
- Interest Groups
|Potatoes||1 Pound, peeled and cut into quarters|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Kale||1 1⁄2 Pound, trimmed, washed, drained and shredded|
|Light cream/Milk||1 Cup (16 tbs)|
|Green onions/2 small leeks||6 , trimmed, washed, drained and sliced|
|Freshly ground pepper||To Taste|
|Ground mace||1⁄8 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), melted|
Calories 555 Calories from Fat 375
% Daily Value*
Total Fat 43 g65.7%
Saturated Fat 26.3 g131.3%
Trans Fat 0 g
Cholesterol 127.1 mg
Sodium 201.3 mg8.4%
Total Carbohydrates 41 g13.7%
Dietary Fiber 6.6 g26.5%
Sugars 1.3 g
Protein 10 g19.6%
Vitamin A 563.8% Vitamin C 391.8%
Calcium 30.4% Iron 23.6%
*Based on a 2000 Calorie diet
Drain, mash and keep warm.
While the potatoes are cooking, cook the kale in boiling salted water for 10 minutes or until very soft.
Drain and chop fine.
Heat together the milk and the leeks; the milk should just cover the leeks.
Cook covered over very low heat until the leeks are very soft and mushy.
Beat the milk and the leeks into the potatoes.
Stir in the kale.
Beat until the mixture is light green and fluffy and the consistency of mashed potatoes.
Season with salt and pepper and mace.
Turn the colcannon into a heated deep serving dish.
Make a well in the center and pour in the melted butter.