First off let’s start by boiling the potatoes in a large pan, until they are tender
(approx. 40 minutes). This is the most time-consuming part of this recipe. If
you are using two or three smaller potatoes, this should be quicker.

While the potato/potatoes are boiling, rinse and clean the leeks, green onions, and kale.

Remove the leafy parts of the kale and discard the stalks.

Discard any discolored leaves from the cabbage.

Then chop up the cabbage, kale, leeks, and green onions.

Also, peel and dice the garlic.

When the potato/potatoes are done and fork-tender, remove from the pan from the heat and drain out the water.

Then, using a fork, mash up the boiled potato. I left the skin on but feel free to
remove it if you prefer.

Then spoon the mashed potato onto a plate and set aside.

Add 1 tbsp of butter to the pan and add in the garlic, leeks, cabbage, and kale and saute for about 5 minutes, stirring often.

Add in the green onions and stir well.

Remove pan from heat and add in the mashed potatoes. Stir well so mashed potato and greens are well incorporated.

Season with salt and pepper to taste.

Spoon into a serving dish and add in the remaining tablespoon of butter and mix well.

Enjoy this garlic colcannon with some chicken or fish.