Unfortunately this book is no longer in print, though you might be lucky to find it in a used book store. I won this book at a raffle at the skating club several years ago, and until this week had never used it. What a fool I have been. Since I still had some leeks in the fridge from last weeks soup making adventure, I wanted a recipe that included them.
5 medium potatoes
4 cups packed, rinsed kale, stems removed
2 tablespoons vegetable oil
1 cup chopped leeks
2 large onions
2 tablespoons butter
1/2 - 3/4 cup warm milk
salt and pepper
Boil or steam the potatoes until completely tender. Allow the potatoes to cool, then peel them.
While the potatoes are cooking, steam the kale 5 minutes. Drain, squeeze out the excess water, and chop the kale finely.
In a large frying pan, heat the oil over medium heat. When hot, add the leeeks and saute 5 minutes, or until tender. Lower the heat, add the kale, and saute 5-10 minutes, stirring occasionally.
Peel and cut the onions in half vertically. With the flat side on a chopping block, cut each half vertically into semicircular slices. In a medium frying pan, melt the butter over medium-low heat. When hot, add the onions and cook slowly 15-20 minutes, or until the onions are limp and browned.
To assemble, mash the potatoes with a potato ricer or masher, adding enough milk to make a creamy yet firm mixture. Beat in kale and leek mixture, and season with salt and pepper.
To serve, reheat if necessary. Turn into a heated serving bowl, make a large, shallow depression in the middle, and fill with the onions. Serves 4-6.
I served this with broiled salmon. The next day I flaked the left over salmon and mixed it with the colcannon and then heated it in the frying pan with some butter. Yummy both days.
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