Colcannon with Kale

3 lbs. of potatoes Russet or Yukon gold
1 large bunch of kale, remove the rib and chop
Salt to taste
3-4 T butter
Cream or sour cream
1 leek sliced, washed
3 to 4 scallions, root removed and sliced white and light green only

Peel and evenly cube potatoes. Place potatoes into a Dutch oven, cover with cold water

Add salt. Bring to a boil over high heat. Reduce the heat and simmer until potatoes are very tender. Remove the potatoes with a slotted spoon. Mash the potatoes with butter, cream, sour cream, the choice is yours.

Bring the water back to a boil and add chopped kale. Simmer 2-3 minutes and drain well.

Melt 2 T butter in a large frying pan

Add the sliced leek and sauté over low to medium heat until softened. Mix in the drained kale and remove the pan from the heat and stir in the scallions reserving some for garnish. Add the greens to the mashed potatoes. Stir to combine and sprinkle with reserved scallions, serve

Adapted from: cookieandkate.com

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