Colcannon (This is one of Farmer/Chef Mandy and her husband Trapper’s many favorites with kale!) 1 bunch kale – chopped OR 1 head of cabbage chopped, 1 – 1/2 lb potatoes, unpeeled and diced into 1” cubes, 1 onion - diced, 1 – 1/2 cup grated cheddar, 1/2 cup milk (more if you like ultra creamy taters), 4 tablespoon butter, 3 cloves garlic – minced, 1 teaspoon salt, 1/4 teaspoon pepper, up to 1/2 cup chopped fresh parsley, rosemary & oregano, oil for skillet. Directions: (1) boil potatoes till tender; drain (2) sauté onion until tender, about 3 min (3) add garlic, salt, pepper and herbs – cook 1 min (4) add kale/cabbage, sauté till just wilted – remove from heat (5) In a large bowl add milk, butter to potatoes – roughly mash 6) stir in kale mixture and 1 cup cheese (7) put in casserole, top w/ remaining 1/2 cup cheese. Bake at 350 until brown on top. (Variation: use ½ c. smoked cheese on top or top with buttered bread crumbs)