Ingredients: (Serves 4-6 – Preparation time: 15 minutes Cooking time: 20-25 minutes) 500g/1lb Kale or green leaf Cabbage (remove stalks) finely shredded 500g/1lb Potatoes, unpeeled 6 spring onions or chives, finely chopped. 150ml/1/4 pint of milk or cream 125g/4oz Kerrygold butter salt and pepper to taste. Directions: Heat a pot of salted water and boil the Kale/Cabbage in boiling water until very tender (approx. 10-20 minutes). At the same time heat another pot of salted water and boil the potatoes until tender. Place the spring onions/chives and milk/cream in a saucepan and simmer over a low heat for5 minutes. Drain the Kale/Cabbage and mash. Drain the potatoes, peel and mash well . Add the warm milk/cream and spring onions/chives, beating well to a soft, fluffy texture. Beat in the Kale/Cabbage, season as desired and add 2 ozs of Kerrygold butter. The Colcannon should be speckled with the Kale/Cabbage. Heat through in oven. Serve in individual dishes or bowls with a small knob of Kerrygold butter on top. Similar to Champ, but flavoured, coloured and textured by the addition of Cooked and shredded Kale or Cabbage. Traditionally served at Hallowe’en.