Colcannon Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1lb 6oz/675g potatoes, peeled and quartered
• 4oz/100g curly kale, chopped (or Spring cabbage if kale not available))
• 1/2 cup scallions/spring onions, roughly chopped
• 1/4 cup scallions/spring onions, finely chopped
• 1 stick/100g butter
• salt and pepper

Preparation:

• Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.
• Blanch the curly kale in boiling water for one minute. Drain and reserve.
• Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/spring onions to the drained kale and pulse in a blender for 10 seconds.
• Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.
• Finally, add the finely chopped scallions/spring onions and season to taste.