Colcannon

2 lbs. unpeeled potatoes, cut into chunks
6 small to medium kale leaves
1/2 c. whipping cream [or milk]
Coarse sea salt, to taste
Freshly ground black pepper, to taste
1/4 c. butter (half a stick)

Drop the potatoes into a medium saucepan of boiling water. Lower the heat and simmer them until tender, 15 to 20 minutes, then drain.

While the potatoes are cooking, cut or tear the ribs off the kale and discard them. Chop the leaves coarsely. You should have about 2 cups, tightly packed. Steam the kale until tender, 10 to 15 minutes. A firm, curly kale will take a bit longer than a thin-leaved type.

Return the potatoes to the saucepan, along with the cream. Mash over low heat with a potato masher until smooth and heated through. Stir in the kale, salt and pepper, and then transfer to a serving bowl. Melt the butter in a small saucepan and pour it over the colcannon. Add an extra grinding of pepper and serve immediately, while still piping hot.

Serves 4-6.

Mother Earth News, October/November 2014, p. 20.