Colcannon

Colcannon is an Irish dish I've always had as kale and potatoes, but I've seen a number of recipes where the kale is replaced with cabbage. I suppose they're in the same family but I don't even have to try it to know that I prefer the flavor of kale. Here's how I make it:

6-9 potatoes, washed and quartered
1 bundle curly kale, washed, stemmed, and roughly chopped
1 1/2 cups chopped onions
1 1/2 cups half & half and grated cheese*
butter
black pepper
salt
chives, if you like

* roughly 3/4 cup half & half and 3/4 cup grated cheese. don't worry too much about the proportions.

First, a discussion regarding the choice of potatoes: opinions vary. I have found that I prefer Red potatoes or Yukon Golds for Colcannon, although if I found some Roosters I would greatly enjoy putting them to the test. I have not particularly enjoyed Russet potatoes in Colcannon, but your tastes may differ. That aside, on to the cooking!

Start by putting the potatoes in a heavy-bottomed pot and filling it with water to cover by 1/4". Boil, then reduce to a simmer while you prepare and cook the rest.

Start by heating a skillet over medium heat and melting roughly 2 Tbs butter. Add the onions and cook until translucent. Add kale and let the kale steam while you attend to the potatoes.

At this time, the potatoes should be cooked through. Poke them with a fork or something to determine whether they require additional cooking time. When they're done (or mostly done, they'll continue to cook a bit from residual heat and an inconsistent texture can be a good thing), pour out most of the water and add the onions and kale.

Mash everything together, adding more butter if it seems necessary. Add salt and pepper to taste.

Serve in a mound with a pat of butter pushed into the top, so you can dip forkfuls of potato into the butter like a boss. If you enjoy chives, use them as a garnish whole or as you desire.

Colcannon is often pronounced as a concatenation of the words call and cannon with a slight rounding of the a in call.