Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 lg Potatoes (or more)
1 ea Large bunch kale greens
1/4 c Butter
Milk or cream as needed
4 ea Strips of bacon, cut up
1 tb Onion, minced
Salt pepper to taste

Peel and boil 7 or 8 med. to lge. potatoes until done. Remove
stalks from leaves of kale greens and tear or chop into very small
pcs. Bring to a boil with a bit of bacon and simmer while potatoes
cook. Mash the potatoes with 1/4 c. of butter and milk or cream as
needed. Add salt and pepper. Drain the chopped, cooked kale. (You
should have about twice as many potatoes as kale. Mix the two
together with 1 tb. minced onion. Correct seasoning and serve with
butter.

NOTE: Colcannon is a mixture of buttered greens and potatoes.
Traditionally concannon was eaten at Halloween. A heaping portion is
dished onto each plate. A well is made in the center of the mount to
hold a generous portion of butter. The colcannon is eaten from
around the outside in. You take a scoop, dip it in the well of
butter in the center and eat. With a glass of buttermilk, the WAS a
meal in itself. In the Midlands, colcannon is called "thump". In the
north and western parts of Ireland it is called "champ". To tell
fortunes on Halloween, a ring and a silver coin were mixed into the
colcannon...whoever got the ring was soon to marry and whoever got
the coin would be wealthy.

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