Colcannon

For the Colcannon

• 1 lb (500 g) kale or green cabbage
• salt
• 2

Remove the tough stems from the kale. Coarsely chop the leaves and boil them in salted water until al dente, 10 to 15 minutes. In the meantime, boil the potatoes until tender. When the kale is done, drain it thoroughly and chop the leaves more finely. Cut the leeks into circles, rinse them thoroughly, then simmer them in a saucepan with the milk until tender, about 7 minutes.

Drain the