Colcannon

Ingredients:

Instructions:

Wash, trim and blanch the kale or cabbage.
Squeeze out excess water and chop very fine.
Set aside for use later.
Brown onions and set them aside, but keep them warm.
Peel the potatoes and boil in salted water.
Heat 2 TBS. Butter in a skillet and gently cook the leeks until they are just tender (probably 5-10 minutes)
Add the chopped cabbage (or kale) to the leeks and sauté over high heat. Stir often.
Allow excess moisture to cook off.
Turn the heat down to low and add another 2 TBS. Butter. Cook for about 10 minutes longer.
Season with salt and pepper.
Meanwhile, when the potatoes are soft and tender mash them.
Mix in the leek and kale (cabbage) mixture and 1 tsp. Salt.
Gently heat the cream and add to the potatoes. Mix together thoroughly.
Put in a hot dish in a mound shape, with a depression in the center of the mound.
Add the browned onions and butter to the center, allowing it to spill out over the sides.
Season with additional salt and pepper, if desired and sprinkle with parsley.