Colcannon
This recipe for colcannon uses leeks and green cabbage but it tastes equally delicious with kale. It is traditional Irish Halloween fare but so comforting, it's good anytime!
potatoes
1
pound
green cabbage, sliced
1
pound
leeks, cleaned and thinly sliced
2
small
milk, or as needed
1
cup
salt and pepper to taste
unknown
unknown
ground mace
1
pinch
butter
½
cup
 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
  While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
  Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
  Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.
