Title: Colcannon (traditional irish dish)
 Categories: Vegetables, Main dish
      Yield: 1 Servings
 
      7 lg Potatoes (or more)
      1    Large bunch kale greens
    1/4 c  Butter
           Milk or cream as needed
      4    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.