From Elizabeth Choi.
Wash and peel potatoes. Cut the potatoes into pieces and place in a pot with water and a bit of salt. Bring potatoes to a boil, and then cook for 30-45 minutes on low-medium until the potatoes are soft and easily mashable.
Wash kale and cut off stem ends. Cut kale into bite-size ribbons. In a large pan or wok, sauté kale with butter for 5-10 minutes, until the leaves are a bright green.
Once the potatoes are soft, add milk and mash the potatoes. Add in kale and stir together. Then serve.
(This is adapted from a Colcannon recipe from The New York Times.)
Posted by Elizabeth H. Choi on Thu. February 2, 2012 7:00 AM