This hearty Irish potato dish is a cunning way to slip some kale to the non belivers. Enjoy Colcannon on it's own; as a topping for a fish pie, or along side some sausages for the ultimate 'Bangers and Mash'.
2 tablespoons butter
1 tablespoon of olive oil
1 bay leaf
1 medium leek
1 bunch of kale, rinsed, stems removed and coarsely chopped
1kg Agria potatoes, peeled, cut into 1-inch pieces
Get your potatoes on first.
Place your potatoes In a large pot, cover them with plenty of water and a healthy pinch of salt. Bring to the boil, reduce heat and cook until tender, about 25 minutes.
In a medium saucepan heat 1 tablespoon of olive oil over medium heat. Add leeks and cook until softened. Add kale then cover and cook until tender, stirring often, about 25 minutes.
In a third saucepan combine milk, 2 tablespoons of butter and bay leaf. Bring to simmer and remove from the heat.
Drain the potatoes and return them to their pot. Add in the warm milk and 'mash' to your preferred consistency. Fold in the kale. Season with salt and pepper and if your feeling really naughty, add in an extra knob of butter.