Colcannon is a Halloween tradition in Ireland, when the first cabbages are harvested.
1 lb. Red Potatoes, scrubbed
1 bunch Tuscan Kale
2 Tbls. olive oil, divided
1 cup milk
2 Tbls. butter
1/2 cup thinly sliced onion
2 oz. fresh grated Cheddar cheese
Put potatoes on to boil in salted water. In a large skillet, slowly heat 1 tbls. oil and the sliced onions. Meanwhile, strip kale leaves from their stems, saving stems for a veg stock. Stack leaves, roll them together and slice into a thin chiffonade (ribbons). Remove onions to a saucepan with butter and milk, over low heat. Add remaining olive oil to skillet, add kale, cover loosely and cook over medium-low heat for 15-20 minutes, stirring occasionally. When the potatoes are fork tender, drain and mash. Put through a food mill, if you don’t like peels; otherwise mash them “in their jackets”. Stir hot milk mixture into mashed potatoes, until smooth. Add kale and grated cheese to the potato mixture. Season to taste with salt and pepper.