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From CSA Farmers Market

<p>This is a classic Irish dish</p>
Source: World Wide Web (Entered by Racheal Yonkman)
Serves: 6

1.5 pounds medium boiling potatoes (about 3 medium potatoes)
2 tsp salt, divided, plus more to taste
1.5-2 pounds pounds kale (15–20 large leaves)
1 cup chopped leeks or scallions
1 cup half-and-half or milk
.5 tsp teaspoon freshly ground black pepper
.5 cup butter, melted

Step by Step Instructions
  1. 1. Put the whole potatoes in a large pot, cover with water, and bring to boil. Add 1 teaspoon of the salt and boil until the potatoes are tender, 15 to 20 minutes. Drain the potatoes and mash. Put in a heatproof dish and keep warm in a 200°F oven.
  2. 2. Meanwhile, put the kale in a pot, cover with water, and bring to boil. Add the remaining 1 teaspoon salt and cook until the kale is tender, 15 to 20 minutes. Drain and finely chop the kale.
  3. 3. Place the leeks or scallions in a small pot, cover with the half-and-half, and cook over low heat until very soft, 15 to 20 minutes.
  4. 4. Add the kale to the warm potatoes and mix well. Add the half-and-half with leeks or scallions. Add pepper; season with salt.
  5. 5. Spoon a little of the melted butter over each serving and serve hot.