Colcannon

 

No corned beef and cabbage on St. Patrick’s Day: I decided to make colcannon instead.

• 1 lb potatoes, peeled and cut into large chunks
• 1 tablespoon salt
• 2 tablespoons unsalted butter, plus more for serving
• 1/2 pound chopped kale
• 1 scallion, thinly sliced
• 1/4 cup milk 

1. Put the potatoes in a medium pot and cover with cold water by at least an inch. 
2. Add salt, and bring to a boil. 
3. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
4. Return the pot to the stove and set over medium-high heat. 
5. Melt the butter in the pot and once it's hot, add the kale.
6. Cook the kale for 3-4 minutes, or until the leaves are wilted and have given off some of their water. 
7. Add the scallion and cook 1 minute more.
8. Pour in the milk, mix well, and add the potatoes. Reduce the heat to medium. 
9. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. 
10. Add salt to taste and serve hot, with a knob of butter in the center.