Colcannon

3 lbs. Idaho or Yukon Gold potatoes, peeled and diced
4 T. unsalted butter
1/2 c. milk or heavy cream
3 c. medium-diced green cabbage, kale, or spinach
1 c. finely diced onion
2 c. water
1/4 c. chopped fresh chives
Salt and pepper

In a large pot of water over medium-high heat, boil the potatoes for 15-20 minutes or until easily pierced with a fork. Drain the potatoes. Mash the potatoes with butter and milk. Return to the pot.

In a large skillet oven medium-low heat, add the cabbage and onion. Cover with 2 c. water and bring to a simmer. Cook until the cabbage is tender, about 15 minutes.

Add the cooked cabbage and onion to the mashed potatoes along with the chives. Season with salt and pepper to taste. Serve immediately.

Can be stored in the refrigerator for up to 5 days. If storing, press plastic wrap firmly on the surface of the potato mixture to prevent a skin from forming.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 43.