(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.
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.