1/2 cup chopped green onions (also called scallions)
4 cups chopped fresh kale
4oz butter
1/2 cup half and half
3/4 teaspoons salt (or to taste)
1/4 teaspoon white pepper (or to taste)
Directions
Step 1
Peel the potatoes and cut them into eighths. Place them in a large pot and cover with cold water by about an inch. Season the water with 1/2 teastpoon of salt.
Step 2
Bring the potatoes to a boil, then reduce the heat and continue to simmer for 15 to 20 minutes until fork tender. Drain the potatoes, then cover with a clean dish cloth and the lid of the pot.
Step 3
Melt 2 ounces of butter in a large skillet. Add the minced shallot and saute for 2 minutes.
Step 4
Add the chopped kale and cook for 3 to 4 minutes until wilted.
Step 5
Add the green onions and cook for 2 more minutes.
Step 6
Mash the potatoes. Add 2 ounces of butter, the half and half and the wilted greens to the potatoes. Mix them through the potatoes with a masher.
Step 7
Season with salt and white pepper to taste.
Step 8
Serve hot in bowls or as a side. Make a well in the center of each serving of colcannon. Place a knob of butter to melt in the potato well.
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