Kalecannon

recipe by Ali Lopez

3 lbs. russet potatoes, peeled and cut in chunks
4 tablespoons butter (or olive oil or vegan butter)
3-4 cups chopped kale, packed (collards are also good here)
1 1/2 cups milk, or plain vegan plant milk of your choice
4 scallions, minced
Salt and pepper, to taste

1. Put the potatoes into a large pot and add water to cover the potatoes. Generously salt the water. Bring to a boil and cook until soft, about 15 minutes. Drain potatoes, then return them to the pot and mash until they are how you like them (chunky or smooth, your choice. I prefer a little chunky.) Season to taste with salt and pepper.
2. While the potatoes cook, melt the butter in a large skillet over medium heat. Add the kale, cover and cook until wilted, about 5-10 minutes. Season with salt and pepper, then add the milk and scallions to the kale and bring to a simmer over medium heat. Cook for about 2 minutes. 
3. Add the kale mixture to the potatoes and stir well. Add more butter and/or milk if needed. Taste and salt again if needed. Serve hot.