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Colcannon with melted cheese

Name: Colcannon with melted cheese
Yield: 4
Ingredients: 1 kg Floury potatoes, peeled and quartered (Main); 3 cups Kale leaves, rinsed and cut in 5cm squares; 100 g Butter; 1 cup Milk, warmed; 2 Spring onions, thinly sliced in rounds; 120 g Cheese, use a strong flavoured cheese for melting, such as Kapiti ramara or cheddar, thinly sliced

for 4 people

Tamara West

Laurie Black

Chef and food writer

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This mash and kale is a quick midweek meal made in under 30 minutes and using only six ingredients.

1 kg	Floury potatoes, peeled and quartered (Main)
3 cups	Kale leaves, rinsed and cut in 5cm squares
100 g	Butter
1 cup	Milk, warmed
2	Spring onions, thinly sliced in rounds
120 g	Cheese, use a strong flavoured cheese for melting, such as Kapiti ramara or cheddar, thinly sliced

Steam potatoes over boiling water for about 12-15 minutes until very tender. Take steamer basket off saucepan and set over a bowl for a few minutes. Plunge kale into the boiling water in the saucepan for 30 seconds, then drain and set aside.
Tip steamed potatoes into the now-dry saucepan and place over very low heat for 1 minute to dry out potatoes.
Mash potatoes with warm milk and butter, then season with salt to taste. Stir wilted kale and spring onions into mash.
Pile colcannon into bowls, use the back of a spoon to make a hollow in the top of each and arrange cheese on top. Place in a 180C oven for a few minutes until cheese melts. Serve immediately.