Side Dishes

Colcannon

• 1 lb. kale
• 1 1/2 lb. potatoes
• 8 Tbsp. butter
• 1 cup finely chopped leeks
• Salt and freshly ground pepper
• 1/2 cup finely chopped onions
• 1/2 - 3/4 cup light cream
• 1 Tbsp. finely chopped parsley

Wash, trim, and blanch kale. Drain, gently
squeeze out water, and chop finely. Set
aside. Peel potatoes; boil in salted water.
Meanwhile, heat 2 Tbsp. butter in a skillet
and gently stew the leeks until tender, 5 -
10 min. Add the chopped kale and saute over
high heat, stirring to evaporate excess
moisture. Turn the heat to low, add 2 Tbsp.
of the butter and slowly cook the leeks and
kale for 5 - 10 min. longer. Season with
salt and pepper to taste.
In a small skillet, brown the onions in the
remaining butter. When the potatoes are
tender, drain and mash them. Whip in the kale
and leek mixture and one tsp. salt. Heat
cream and gradually beat in until mixture is
smooth, creamy, yet firm. Season with salt
and pepper. Reheat if necessary and mound in
a hot dish. Make a depression in the center
and pour the browned onions and butter in the
well until they spill over the side. Sprinkle
with the chopped parsley.

Creamed Peas and Potatoes

• 3 medium potatoes, peeled, diced
  Cold water
  
• 1 tsp. salt
• 1 10-oz. package frozen green peas
• 2 cups milk
• 1 Tbsp. flour
• 1 Tbsp. water
• Salt and pepper

Place potatoes in medium saucepan. Add cold
water to barely cover potatoes; add one tsp.
salt. Bring to boil over moderate heat; cook
ten to fifteen minutes or until tender. Drain.
Meanwhile, cook peas according to package
directions. Drain; keep warm until needed.
Add milk and butter to potatoes; heat until
bubbling. Combine flour and 1 Tbsp. water;
mix well. Add to potatoes; cook, stirring,
until thickened. Add peas; mix well. Season
with salt and pepper to taste.

Serves four.