Despite the blonde highlights to hide the gray hairs, I was born an auburn-haired girl. Though it's faded over time, one need look only to the freckles to confirm the obvious. And today is my favorite day.
Since I couldn't wait to post my Irish stew recipe last month, I'll share my favorite Colcannon recipe here. Enjoy!
Colcannon
3 large russet potatoes, peeled and diced
1 small bunch of kale, sliced thin
2 cups cabbage, sliced thin
1/2 onion, sliced thin
3 Tbl. butter, cut into small pieces and softened
2/3 cup scalded milk
1/4 cup half-and-half (I use fat-free)
1/2 tsp. mace
salt and pepper to taste
Get your potatoes boiling. Meantime, coat a large skillet with cooking spray and heat. Saute onions, cabbage, and kale until cabbage and kale are soft. (I do this by adding water a few minutes into the saute and covering it.) Season with salt, pepper, and mace. Scald milk in a double boiler, making sure to heat it until just before boiling. NEVER boil it.
Mash potatoes in a large bowl, adding milk, half-and-half and butter as you mash. Add saute mixture and season again with salt and pepper to taste. If you like, add more butter or milk. There are no rules! Just enjoy.
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