Colcannon

This is really mashed potatoes served in a traditional Scottish or Irish fashion.  Lots more nutrition here than plain potatoes!

1 lb. Kale
1 1/2 pounds potatoes
8 Tbsp. (one stick) butter
1 cup finely chopped leeks
salt and freshly ground pepper
1/2 cup finely chopped onions
1/2 cup (or more) light cream or milk

Wash, trim and blanch kale.  Drain, gently squeeze out water and chop finely.  Set aside.  Note:  trimming the kale means to cut off the tough stems, and remove any center veins larger than a #2 pencil.

Peel potatoes; boil in salted water.

Meanwhile, heat 2 Tbsp. Of the butter in a frying pan and gently stew the leeks until tender, 5-10 minutes. 

Add the chopped kale to the leeks and sauté over high heat, stirring often to help evaporate the excess moisture.  Turn heat to low, add 2 Tbsp. more butter and continue to cook for 5-10 more minutes.  Season with salt and pepper.

In a small frying pan, brown the onions with the last 4 Tbsp. of butter.  When the potatoes are tender, drain and mash them.  Whip in the kale and leek mixture and 1 tsp. salt.  Heat cream (or milk) and gradually beat in until mixture is smooth, creamy, yet firm.  Season with salt and pepper.

Reheat if necessary.  Serve mounded in a hot dish.  Make a depression in the top of the mound -- and pour the browned onions and butter into the well and spill some over the edges.

Serves 4-6