Classic Colcannon

from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

4-6 large potatoes (about 3lbs)
2 tbsp butter
3 cups, packed, chopped kale leaves
1 cup chopped onion
1/2-2/3 cup milk, warmed
1-2 tbsp chopped parsley
salt and pepper

Peel and cut up potatoes. Boil in salted water until tender. Meanwhile, melt butter in skillet over medium flame. Add kale and onion; cook, stirring occasionally, until onions are barely soft. Drain potatoes and mash them with the milk; mix in kale/onion mixture and parsley. Season with salt and pepper to taste. Spread in buttered baking dish; bake at 375 degrees for 20 minutes. This is excellent with corned beef and cabbage!