Colcannon (Irish Potato Salad)

Ingredients

• 0.5 teaspoon pepper black
• 0.7 cups green onion tops chopped
• 1 bunch kale stemmed coarsely chopped
• 0.8 teaspoon kosher salt 
• 1 large leek-halved thinly sliced
• 1 head napa cabbage cored coarsely chopped
• 0.3 teaspoon nutmeg freshly grated
• 5  russet potatoes 
• 0.3 teaspoons salt 
• 4 large shallots thinly sliced
• 0.5 cup butter unsalted
• 0.3 cup milk whole

Equipment

• pot

Directions

1. Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
2. Melt the remaining butter in a large pot over medium heat.
3. Add shallots and leeks.
4. Saute until they begin to soften.
5. Add the kale and toss until soft and wilted but still bright green, about 3 minutes.
6. Add the cabbage and toss until tender-crisp, about 8 minutes.
7. Sprinkle with nutmeg, salt and the remaining pepper.
8. Mix the cabbage and mashed potatoes together well.
9. Sprinkle with the green onion slices before serving.