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Colcannon
- Peel and boil the potatoes.
- Chop the kale or cabbage fairly small, discarding the large stems. Steam until tender, about 8 minutes.
- Gently saute the onion (if desired) until golden but not too brown.
- Mash the potatoes well, and mix with the kale and onion. Add the milk (not too much, until moistened but not wet), and the butter, salt and pepper to taste.
- Bake in a medium oven (320°F) for about 15 minutes.
Cooking can be dangerous. Remember to ask a grown-up to help!
Ingredients
- 1 lb potatoes
- 1 lb kale (cabbage may be substituted)
- Onion, or leek or scallion (green onion)
- 1/4 cup milk
- Butter, salt and pepper
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