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From Dorothy McNett's recipes at www.dorothymcnett.com. This is popular all year long, but is traditionally served on Halloween with a silver coin wrapped in parchment paper and hidden in the colcannon. Guess everyone ate copious amounts of this until the coin was found!
3-4 Yukon gold potatoes
Boil the potatoes in their skins in salted water to cover until tender, or microwave covered using 5 minutes per pound as a guide. When tender, peel (or not) and mash gently but not too fluffy, adding the milk and salt. In meantime, while potatoes are cooking, heat the butter in a large saute pan and cook the cabbage or kale until tender and starting to turn a little brown. To serve, combine the two cooked vegetables, season to taste with salt, pepper and nutmeg and serve.
Recipe created 2001-03-13.