Step 1

Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Bring to a boil and cook for 15-20 minutes, or until fork tender.

Step 2

Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3-4 minutes, until wilted. Add the green onions (reserve a small amount for garnish) and stir together for another minute.

Step 3

Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.

Step 4

Transfer the colcannon to a serving bowl and top with a light sprinkle of green onion and a pat of butter.