Every Irish family has its own colcannon recipe, since it's a classic dish. You will enjoy this one very much with it's crisp greens.
|1/2 cup||unsalted butter|
|1/4 cup||whole milk|
|3/4 teaspoon||kosher salt|
|1/2 teaspoon||black pepper|
|4||large shallots, thinly sliced|
|1||large leek-halved and thinly sliced|
|1 bunch||kale , stemmed and coarsely chopped|
|1 head||napa cabbage, cored and coarsely chopped|
|1/4 teaspoon||freshly grated nutmeg|
|2/3 cup||chopped green onion tops|
Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.