Kale With Buttery Mashed Potatoes And Leeks (Colcannon)

• 2 cups chopped kale, washed and stems removed.
• 2 large russet potatoes. Peeled, washed and cut into quarters
• 2 leeks, outer leaves removed, washed and finely chopped
• 1/2 cup whole milk or cream
• 2 tablespoons butter
• salt and pepper

1. 1.Remove the kale leaves from the tough stems. Wash and chop. Cook for a few minutes in boiling salted water until the leaves soften. Drain and set aside.
2. 2.Peel and wash the potatoes. Cut them into evenly sized quarters and put them in a saucepan. Just cover with cold, salted water. Bring to a boil over medium heat, then turn heat down, cover saucepan and simmer about ten minutes until the potatoes are soft when pierced with a fork but not mushy. Take saucepan off the heat. Drain the potatoes. Place them back in the saucepan. Cover the potatoes with a clean cotton dishtowel and cover saucepan. Place the saucepan over a very low heat for five minutes to dry the potatoes. Remove saucepan from heat.
3. 3.While the drained potatoes are drying over the low heat, place the chopped leeks and milk or cream in a small saucepan. Heat the milk, cook over a low heat for a few minutes to soften the leeks. Do not let the milk boil.
4. 4.Add the butter to the potatoes. Gradually add the milk and leek mixture (you may not need all of it) when mashing the potatoes.
5. 5.Blend in the cooked, chopped kale.
6. 6.The dish can be prepared in advance and kept warm, covered in the oven until ready to serve.

chopped kale, potatoes, leeks, milk, butter, salt

Taken from food52.com/recipes/31400-kale-with-buttery-mashed-potatoes-and-leeks-colcannon (may not work)