https://russellnursery.com/wp-content/uploads/2015/08/Shredded-kale.jpg 459 858 Kathryn Verlinden https://russellnursery.com/wp-content/uploads/2022/04/russell-30th.svg Kathryn Verlinden2015-08-21 14:37:522020-12-05 03:15:16Colcannon
2 pounds russet potatoes
5 cups (or more!) chopped kale
1 or 2 leeks (need to plant in February), cleaned and chopped
1 cup milk
3 TB unsalted butter
¼ tsp nutmeg
1 TB unsalted butter
Boil and mash potatoes.
Combine kale, leek, milk, 2 TB butter, and nutmeg; season with salt. Cover and cook over medium heat, stirring occasionally, until the vegetables are soft but not browned, about 15 minutes. Stir into potatoes.
Transfer mixture to an oven-proof casserole, making an indentation in the center. Keep warm in a low oven until serving. Top with a little more butter.