07 April 2016 - 02:49 By Sunday Times Food Weekly

ColcannonIngredients500g curly kale or cabbage, cored and shredded1kg potatoes, peeled and cut into large cubes2 leeks, washed and sliced250ml (1 cup) milk125g butter, cubedSalt and black pepperPinch of ground maceMethodCook the cabbage in salted boiling water until tender.In another pot, cook the potatoes in salted boiling water until soft. Drain the cabbage.Drain and mash the potatoes.In a large pan, bring the leeks and milk to a simmer and cook for 10 minutes or until tender.Add potatoes and butter and stir over low heat until well combined.Add the cabbage, season with salt, pepper and mace, and serve immediately.Serves 4-6.

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