A delicious recipe from Brian McDermott on Today with Claire Byrne on RTÉ Radio 1.

Ingredients

This dish is so good it's almost a meal in itself. With the popularity of kale, you will find colcannon on many menus, but after trying this once, I’m sure you’ll want to make it a regular feature of your own home cooking.

Serves 4

  • 1kg potatoes, peeled,
  • 250g curly kale, washed and finely sliced
  • 100mls milk
  • 100g butter
  • freshly ground black pepper
  • pinch salt

Method

  1. Cook the potatoes in boiling water for 15minutes until tender.
  2. To cook the kale, heat a knob of butter in a saucepan and cook the kale for 2 minutes. Season Kale with salt and pepper.
  3. Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter.

Brian's Top Tip:

If young kale leaves are not available, use cabbage leaves. Simply cook the cabbage first by boiling it, and then proceed as above recipe.