Colcannon

1 bunch kale, chopped, tough stems removed (about 4 cups chopped)
1 cup leeks (white and light green only), cleaned and thinly sliced
1 cup milk
3 lbs russet potatoes, peeled, quartered, and boiled
3/4 cup green onions, sliced thin
1/2 cup butter

Melt 4 Tbsp butter in a large skillet over medium heat. Add chopped kale and leek slices and continue to cook until tender. Add remaining butter and milk to skillet and heat until scalded. Mash or rice the hot potatoes. Combine potatoes with kale/milk and mix in green onions. Season to taste with salt and pepper. Serve.

Allergy Warning: Contains milk