TRADITIONAL POTATOES AND GREENS -

By Denise Appel Published: July 19, 2011

Ingredients

• 3 pounds floury potatoes
• 1/2 head green cabbage
• 3 bunches mixed braising greens collards, kale, chard, etc.
• 2 onions (or 4 scallions) chopped
• 2 cloves garlic chopped
• 3 tablespoons butter
• 6 ounces heavy cream
• salt and pepper
• additional butter for serving

Instructions

1. Boil the potatoes in the skin.
   
2. While the potatoes are boiling, cut the cabbage into quarters and remove the core cut finely across the grain.
   
3. Cut the braising greens similarly.
   
4. Heat 1/2 inch salted water (or hambone stock) in a large, heavy bottomed pot.
   
5. Add the cabbage and greens and boil until tender.
   
6. Pour off excess liquid and reserve braised greens.
   
7. Sweat the onions and garlic in a little butter in a pan and reserve.
   
8. Put cream into a pot and heat until just warm.
   
9. Once potatoes are fork tender, drain.
   
10. Once cool enough to handle, remove skins.
    
11. Mash the potatoes adding the hot cream a little at a time until fluffy.
    
12. Mix in the onions and braised greens.
    
13. Check for seasoning.
    
14. To serve, create a divot on top of the colcannon and pour a small lake of melted butter inside.
    

• Course: Side Dish

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