INGREDIENTS

INSTRUCTIONS

Strip the heads of kale away from the stems and shred them finely. Kale is
a tough vegetable which needs to cook for 10-20 minutes depending on its
age.  Cook as you would for any green vegetable in furiously boiling salted
water until it is just tender.  (Some people add 1/2 tsp baking soda to the
water to help keep the kale at its brightest green.) Strain it and refresh
it with cold water. Drain it thoroughly and squeeze out any excess water.
Nowadays I put the kale into a food processor with the hot milk and blend
them into a green soup which I then mix through the mashed potatoes. I then
reheat it in the oven until it is very hot. This produces a dish fit for
St. Patrick's Day in greenness. It is perfectly acceptable just to mix the
kale and milk into the potatoes without recourse to the food processor, but
the resulting dish is just speckled green. Do not use the processor if you
are making colcannon with cabbage instead of kale. Don't forget the coin
and the ring to amuse the children.
(from THE POOLBEG BOOK OF TRADITIONAL IRISH COOKING, Biddy White Lennon)
Posted to MC-Recipe Digest V1 #484 by Walt Gray <waltgray@mnsinc.com> on
Feb 26, 1997.

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