Colcannon (Irish mashed potatoes)

Ingredients:

• 5 tubers of Russet potatoes
• 1/2 cup butter
• 1/4 cup milk
• 3/4 tsp coarse salt
• 1/2 tsp black pepper
• 4 large shallots, thinly sliced ​​into half rings
• 1 large leek, halved and thinly sliced
• 1 bunch coarsely chopped kale (stems removed)
• 1 head of Chinese cabbage, cored and coarsely chopped
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 2/3 cup chopped green onion tops

Preparation:

1. Cut the potatoes and steam them until soft. Place them in a still-hot saucepan and add 1/4 cup butter, milk, coarse salt, and 1/4 teaspoon pepper. Mash.
2. In a large skillet over medium heat, melt the remaining butter. Add the shallots and leeks. Cook until they begin to soften. Add the kale, stir, and cook until tender but still richly green, about 3 minutes.
   
   Add the napa cabbage and cook until crisp-tender, about 8 minutes. Season with nutmeg, salt, and the remaining pepper.
   
   Combine the cabbage with the mashed potatoes and mix well. Sprinkle with green onions before serving.