Colcannon

Directions

1. 1
   In a large pot, simmer the kale along with olive oil and 2 cups water for 10 minutes.
2. 2
   Drain kale and cool a bit before chopping it finely.
3. 3
   Set aside and cover to keep it warm.
4. 4
   In a small pot, bring potatoes and water to a boil and simmer until tender.
5. 5
   In another small pot, simmer leeks in milk for 10 minutes; turn off heat and cover to keep warm.
6. 6
   Drain the potatoes and puree them into the large pot.
7. 7
   Add leeks with the milk, and cooked kale.
8. 8
   Beat with a spoon or whisk until fluffy.
9. 9
   Season with mace, salt and pepper.
10. 10
    Top with melted butter; garnish with parsley if desired.
11. 11
    Yields 6 servings.