Kale and leek colcannon
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 6
Skip to ingredients
- 75g Butter
- 4 Leeksfinely sliced
- 200g Kale
- 800g Floury potatoese.g. King Edward, peeled
- 150ml Semi-skimmed milk
Method
step 1
Melt the butter in a heavy bottomed saucepan. Add the leeks and turn over in the butter. Add a tbsp of water and season to taste.
step 2
Let the leeks sweat for about 5 minutes over a medium heat, stirring from time to time, then add the kale. Stir everything around, add another tbsp of water and cover again. Leave to sweat for a further 10 minutes until both vegetables are soft and buttery. You might need to add a little more water half way through.
step 3
Meanwhile cook the potatoes in boiling water until just tender while the greens are sweating.
step 4
Heat the milk, drain the potatoes then gradually add the milk to the potatoes and mash until smooth or puree if your baby isn't eating lumps yet.