Subj : 3/17 St. Pat's Day - 5
To   : All
From : Dave Drum
Date : Tue Mar 15 2022 13:22:05

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: My Colcannon
 Categories: Potatoes, Greens, Vegetables
      Yield: 3 Servings
 
      2 lb Potatoes; in chunks
      3 tb Butter
           Oil
      1 c  Sliced onions, leeks, ramps.
           - or shallots
      2 qt Greens; kale, mustard, chard
           - broccoli rabe, etc sliced
      2 cl Garlic; peeled, sliced
           Salt & Pepper
           Milk or broth
           Butter
      1 lg Egg per serving; fried
 
  Cut up the spuds and boil them until tender. Skins on
  or off - your choice. Drain and set aside.
  
  In a large(ish) skillet melt 3 tb butter and a bit of
  neutral oil, add the sliced alliums and a bit of salt.
  Saute over medium heat until golden (5 minutes or so).
  Reserve about a quarter of the sauteed onions for later
  use. Add the sliced garlic cloves and cook until nicely
  fragrant.
  
  Toss in the sliced greens and season them w/more salt.
  Cook, tossing them with the onions, until wilted and
  very tender. If the pan begins to dry out add a bit
  of water or broth.
  
  Add the boiled potatoes to the skillet and mash then to
  your preference - smooth or chunky. Add milk or broth
  if you like and a LOT of butter (be profligate). Taste
  and add more salt and many grindings of pepper. Scatter
  on the reserved onions and more butter to melt in small
  puddles across the top.
  
  Top each serving with a fried egg.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... If it's good, they'll stop making it.
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