Irish Colcannon

In a large pot, simmer kale, covered, in 2 cups water and the oil for 10 minutes. Drain and chop fine; set aside and keep warm. In a small pot, bring the potatoes and water to cover to a boil and simmer until tender.

In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm. Drain the potatoes and puree them, using a potato ricer or masher, into the large pot. Add the leeks with their milk, and the cooked kale. Beat with a wooden spoon until fluffy.

Season with mace, salt and pepper. Mound on a plate and top with melted butter. Garnish with parsley if you are using cabbage.

Your Irish Colcannon is ready. Good luck!