Colcannon with Kale

Ingredients

• 2 pounds potatoes
• 1 bunch kale
• 4 pieces scallions
• 4 tablespoons butter
• 1 cup cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pinch nutmeg

Instructions

1. 1

   Peel and chop the potatoes into evenly sized chunks (about 1-2 inches). Place them in a large pot and cover with cold water.

2. 2

   Add 1 teaspoon of salt to the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

3. 3

   While the potatoes are cooking, rinse the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.

4. 4

   In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the chopped kale and sauté for about 5-7 minutes, until wilted and tender.

5. 5

   Slice the scallions thinly, separating the white parts from the green tops. Add the white parts to the skillet with the kale and sauté for an additional 2-3 minutes.

6. 6

   Once the potatoes are cooked, drain them and return them to the pot. Add the remaining 2 tablespoons of butter, the cream, and the sautéed kale and scallions.

7. 7

   Mash the mixture together until smooth. Season with the remaining salt, black pepper, and a pinch of nutmeg. Mix well until everything is combined.

8. 8

   Transfer the colcannon to a serving dish. Garnish with the reserved green parts of the scallions and a pat of butter on top, if desired.

9. 9

   Serve warm as a hearty side dish or a main course, enjoying the comforting flavors of this traditional Irish dish.