Classic Colcannon

With the cool season vegetables of potatoes, kale,
and leeks as its main ingredients,
this dish from the British Isles is a reward
waiting at the end of the growing season.
The topping of browned onions turns this
reward into a north country ambrosia.
Any leftovers make great potato patties
sauteed on each side in a little butter.

Ingredients:
5 medium potatoes
4 cups packed, rinsed kale,stems removed
2 tablespoons vegetable oil
1 cup chopped leeks
2 large onions
2 tablespoons butter
1/2 - 3/4 cup warm milk
salt and freshly ground black pepper, to taste

Directions:
Boil or steam the potatoes 30-45 minutes,
or until completely tender.
Allow the potatoes to cool, then peel them.
While the potatoes are cooking,
steam the kale 5 minutes.
Drain, squeeze out the excess water,
and chop the kale finely.
In a large frying pan, heat the oil
over medium heat. When hot,
add the leeks until tender.
Lower the heat, add the kale,
and saute 5-10 minutes,
stirring occasionally.
Peel and cut the onions in half vertically.
With the flat side on a chopping block,
cut each half vertically into semicircular slices.
In a medium frying pan, melt the butter
over medium-low heat. When hot,
add the onions and cook slowly 15-20 minutes,
or until the onions are limp and browned.

To Assemble:
Mash the potatoes with a potato ricer or masher,
adding enough milk to make a creamy yet firm mixture.
Beat in the kale and leek mixture,
and season with salt and pepper.
Turn into a heated serving bowl,
make a large, shallow depression in the middle,
and fill with the onions.