Colcannon

2 lbs. potatoes
1 lb. kale, washed, stemmed and finely shredded
1 large bunch green onions, cleaned and chopped fine
1/4 lb. butter
Pinch of Pepper & Salt
1 Cup light cream

In a large saucepan, cook the potatoes until tender, then drain
thoroughly and mash them.
While potatoes are cooking, simmer the kale in a large pan of boiling
water until very tender, then drain thoroughly and set aside.
Put the cream in a small pan with the chopped green onions and simmer
until onions are soft, about 10 minutes.
Add the kale and the onion and cream mixture to the potatoes and season
with salt and pepper. Top with butter, and mash very lightly so the
butter is still visible. Serve immediately. Serves 4 - 6
Note: You can substitute cabbage for the kale, but kale is better. You
can also use chopped mild sweet onions instead of the green onions.

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