Colcannon

Instructions

1. Cook the potatoes for about 20 minutes until soft and tender. Drain.
2. Add the butter to the drained potatoes and mash to a fine pulp. Next add the milk and combine until light and fluffy. Season to taste and set to one side.
3. I prefer seasoning at this point rather than later.
4. In a large frying pan, sauté the cabbage in olive oil for a couple of minutes before adding the kale and spring onions. Cook for about 3 further minutes until the greens turn faintly golden at the edges.
5. Gently combine the potatoes into the greens.