Mary’s Colcannon
This recipe was provided by Peter Ward of Country Choice. Country Choice is in units 4 & 5 at the Milk Market’s new Food Pavilion).
Ingredients
1 lb potatoes (around 6)
8oz of chopped cabbage leaves, spines removed (can also use side shoots of bolted spring greens)
Green Onions
Instructions
Chop the cabbage and cook in 2oz butter and 2oz water with the lid off the saucepan.
Drain the cabbage and chop finely.
Peel and cut the potatoes in quarters and put in steamer. When cooked, sprinkle with a pinch of salt and some pepper.
Take some green onion tops (or you can use shoots of wild or green spring garlic). Chop.
Add about a 1/4 pint of full milk in a saucepan and add 4oz of butter. Simmer the milk with butter and add in onion tops or other greens. Add the potatoes to this mixture and mash together, then add the green cabbage. Serve with a knob of butter.
