Directions
- 1Chop up and wash the leeks.
- 2Take a whole head of dinosaur kale, remove the stem, and chop it.
- 3Melt some butter in a pan.
- 4Heat up some butter and whole milk in a pan.
- 5Add in the leeks to the milk and butter mixture.
- 6Add a generous pinch of salt to the leeks.
- 7Cook the leeks down, then turn the heat to low, cover, and cook for 10 to 15 minutes.
- 8After 10 minutes, uncover the leeks, crank up the heat a little, and add in the kale.
- 9Pour about a third of the melted butter and milk mixture over the leeks and kale.
- 10Add a touch of heavy cream.
- 11Turn off the heat and let the leek and kale mixture sit.
- 12Boil the potatoes in salted water.
- 13Once cooked, drain the potatoes and let them air dry for a minute.
- 14Rice the cooked potatoes into the pan with the leek and kale mixture.
- 15Pour in the remaining warm milk and butter mixture.
- 16Mix everything really well, adding the cream and butter a little at a time.
- 17Add a touch of nutmeg.
- 18Add a couple of drops of vinegar.
- 19Serve the Colcannon on a plate.
- 20Top with a big pat of butter.
Ingredients
- Leeks
- 1 head Dinosaur Kale
- Butter
- Whole milk
- pinch Salt
- touch Heavy cream
- Potatoes
- touch Nutmeg
- 2 drops Vinegar
Equipment
ColanderCutting boardKnifePanPotato ricerWooden spoonFork
Tips
- Use a potato ricer for a really smooth mash.
- Add a couple of drops of vinegar to lift a super savory dish.
- The melted butter becomes like a butter volcano, which is the best part.
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